Vegan Raspberry Lemon Pancakes are the perfect Sunday breakfast. These gluten-free pancakes are packed with sweet and tangy flavor.
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, 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!
Ditch the raspberries and make a slightly tart slightly sweet lemon pancake! These pancakes will resemble a buttermilk pancake because of the lemon notes.
Tone down the lemon juice by replacing all but a tablespoon with non-dairy milk. The result: plain ol' vegan raspberry pancakes!
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:
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Vegan Raspberry Lemon Pancakes are the perfect Sunday breakfast. These gluten-free pancakes are packed with sweet and tangy flavor.
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