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

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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.

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Recipe Features

• Dietary needs — these Vegan Lemon Raspberry Pancakes are oil-free, gluten-free, sugar-free, and vegan
• Delicious, healthy breakfast — these pancakes are made from whole food ingredients with fiber and nutrients for a healthy and tasty breakfast
• Sweet and tangy — these pancakes have a beautiful balance of tanginess from the raspberries and lemon juice, and sweetness from the maple syrup

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Ingredients

• Oat Flour: Oat flour is the base of these pancakes. I love using oat flour because it is so easy to make yourself and can be gluten-free if necessary.
• Baking Powder + Teaspoon Baking Soda: To help the pancakes rise and cook properly.
• Nutmeg: For a hint of sweetness.
• Non-Dairy Milk: I used coconut milk for a bit of natural sweetness, but any non-dairy milk will work.
• Lemon Juice + Lemon Extract: For that lemony tang, and for acid to react with the baking powder and soda. If you don't have lemon extract you can omit it.
• Maple Syrup: To add sweetness to the pancakes. You could sub date syrup for a completely fruit sweetened pancake.
• Raspberries: fresh or frozen.
• Toppings: Fresh raspberries & maple syrup.

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How to make Vegan Raspberry Lemon Pancakes

Step 1. In a large bowl, mix the oat flour, baking powder, baking soda, and nutmeg.

Step 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.

Step 3. Heat a nonstick pan over medium heat.

Step 4. Pour a scant 1/4 cup of batter onto the center of the pan. If the batter is too thick, you can add some more non-dairy milk.

Cook each pancake for 1-2 minutes. Just like regular pancakes, when you see bubbles it's time to flip!

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!

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Recipe Prayer

Thank you God for these delicious pancakes. We praise you for family time and good memories. Amen.

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Related Recipes

Want more plant-based breakfasts? Here are some delicious recipes to try next:

• German Apple Pancakes
• Oil-Free Vegan Tofu Scramble
• Coffee Pecan Breakfast Muffins
• Dirty Chai Latte Pancakes
• Sweet Potato Black Bean Breakfast Hash

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Tried this recipe?

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