Breakfast

May 6, 2021

Vegan Raspberry Lemon Pancakes

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

Vegan Raspberry Lemon Pancakes

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.

Vegan Raspberry Lemon Pancakes

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

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.

Vegan Raspberry Lemon Pancakes

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!

Vegan Raspberry Lemon Pancakes

Recipe Prayer

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

Related Recipes

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

Tried this recipe?

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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

Serves:

2

Prep:

10

min

cook:

15

min

total:

25

min

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!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography