Vegan Raspberry Lemon Pancakes are the perfect Sunday breakfast. These gluten-free pancakes are easy to make packed with sweet raspberry and tangy lemon flavor. Ready in about 20 minutes!
Plant-based and gluten free pancakes?! Um, yes!
These pancakes are completely vegan and made with oat flour for a breakfast that anyone can enjoy. And they have a delicious flavor. Raspberry lemon is a tasty combo. Raspberries add a tangy sweetness, and lemons add some acid that give these pancakes some edge.
Top with maple syrup for a sweet-tangy breakfast.
Step 1. In a large bowl, whisk the oat flour, baking powder, baking soda, nutmeg, and salt.
Step 2. Whisk in the non-dairy milk, maple syrup, lemon juice, and vanilla extract. Set the mixture aside to thicken and meanwhile heat a nonstick pan over medium heat.
Step 3. Add the raspberries to the thickened mixture and use the whisk to gently break the raspberries into small pieces.
Step 4. Pour a 1/4 cup of batter onto the center of the pan. Cook for 1-2 minutes. (I recommend using a cookie scoop to get even measurements.)
Step 5. Flip the pancake and cook on the other side for another 1-2 minutes, until the pancake is lightly brown and cooked through.
Step 6. Repeat until all the pancake batter is used. Serve with more raspberries and a drizzle of maple syrup. Enjoy!
Of course, pancakes can be a delicious breakfast on their own, but if you want to make a full on vegan brunch spread, try these breakfast recipes:
Ditch the raspberries and make a slightly tart slightly sweet lemon pancake! These pancakes will resemble a buttermilk pancake because of the lemon notes.
Store these vegan raspberry lemon pancakes in an air tight container in the fridge for up to a week.
To prevent sticking and freezer burn, start by placing the pancakes in a single layer on a parchment-lined baking sheet. Let the pancakes freeze for about an hour.
Then, transfer the pancakes to a zip top bag. To help prevent sticking, you can layer parchment or wax paper between each pancake.
The pancakes will last in the freezer for up to 6 months.
I recommend reheating pancakes in the microwave. Place the pancakes on a plate in a single layer and reheat for 15-20 seconds if refrigerated and 30-45 seconds if from frozen.
You can also reheat pancakes in the oven. Heat the oven to 350°F and place the pancakes on a baking sheet. Let warm for about 10 minutes.
Thank you God for these delicious pancakes. We praise you for family time and good memories. Amen.
Want more plant-based breakfasts? Here are some delicious recipes to try next:
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Vegan Raspberry Lemon Pancakes are the perfect Sunday breakfast. These gluten-free pancakes are packed with sweet and tangy flavor. Ready in about 20 minutes!
Leave a comment