Vegan Raspberry Lemon Pancakes

Vegan Raspberry Lemon Pancakes are the perfect Sunday breakfast. These gluten-free pancakes are packed with sweet and tangy flavor.

Author:

Elizabeth | At Elizabeth's Table

Serves:

2

Prep:

10

minutes

Cook:

15

minutes

TOtal:

25

minutes

Ingredients

  • 1 1/2 Cups Oat Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Nutmeg
  • 3/4 Cup Non-Dairy Milk
  • 1/4 Cup Lemon Juice
  • 1 Tablespoon Maple Syrup
  • 1/2 Teaspoon Lemon Extract, optional
  • 1/2 Cup Fresh or Frozen Raspberries
  • Fresh Raspberries & Maple Syrup, for serving

Instructions

  1. In a large bowl, mix the oat flour, baking powder, baking soda, and nutmeg.
  2. Stir in the non-dairy milk (I used coconut), lemon juice, maple syrup, and lemon extract. Gently fold in the raspberries. Set the mixture aside to thicken.
  3. Heat a nonstick pan over medium heat.
  4. Pour a scant 1/4 cup of batter onto the center of the pan. Cook for 1-2 minutes.
  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!