One-Bowl Blueberry Lemon Pancakes
Tender, lightly sweet, and bursting with berries, One-Bowl Blueberry Lemon Pancakes are simple to whip up and make for the perfect healthy weekend treat.
Ingredients
- ⅓ cup melted coconut oil plus more for greasing the pan
- 3 large eggs
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 2 cups oat flour*
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon grated lemon zest
- ⅓ cup unsweetened almond milk**
- 1 cup fresh blueberries
- Pure maple syrup for serving optional
Instructions
- In a large bowl, whisk together the coconut oil, eggs, maple syrup, vanilla extract and lemon juice.
- Add the oat flour, baking soda, salt, and lemon zest. Stir until well incorporated. Pour in the milk and whisk until just combined.
- Heat a large pan or griddle over medium heat. Add a bit of coconut oil, then ladle ¼ cup batter into the pan for each pancake. Top each pancake with a sprinkle of blueberries.
- Cook for 3-5 minutes, until small bubbles start to form on the top of the pancake, then flip and cook on the other side for an additional 3-5 minutes, until golden brown on both sides. Continue with the remaining batter.
- Serve the pancakes warm, with additional blueberries and maple syrup if you like.
Notes
*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms.
You can purchase pre-made oat flour at many grocery stores and natural food markets or online.
If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
**Substitute any kind of unsweetened milk to keep this recipe nut-free.
Swap in any fresh berry or chopped fruit you have on hand.
Top with maple syrup, or almond butter and blueberry jam. Yum!