REcipesshopaboutcontact
Search icon

Vegan Raspberry Lemon Pancakes

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!

Author:

Elizabeth | At Elizabeth's Table

Serves:

4

Prep:

10

minutes

Cook:

15

minutes

TOtal:

25

minutes

Ingredients

  • 2 Cups Oat Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Nutmeg
  • 1/8 Teaspoon Salt
  • 2 1/2 Cups Non-Dairy Milk
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Fresh Raspberries
  • To serve: fresh raspberries & maple syrup

Instructions

  1. In a large bowl, whisk the oat flour, baking powder, baking soda, nutmeg, and salt.
  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.
  3. Add the raspberries to the thickened mixture and use the whisk to gently break the raspberries into small pieces.
  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.)
  5. Flip the pancake and cook on the other side for another 1-2 minutes, until the pancake is lightly brown and cooked through.
  6. Repeat until all the pancake batter is used. Serve with more raspberries and a drizzle of maple syrup. Enjoy!