Vegan Raspberry Lemon Pancakes are the perfect Sunday breakfast. These gluten-free pancakes are easy to make packed with sweet raspberry and tangy lemon flavor. Ready in about 20 minutes!
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, whisk the oat flour, baking powder, baking soda, nutmeg, and salt.
Step 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.
Step 3. Add the raspberries to the thickened mixture and use the whisk to gently break the raspberries into small pieces.
Step 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.)
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!
Of course, pancakes can be a delicious breakfast on their own, but if you want to make a full on vegan brunch spread, try these breakfast recipes:
Ditch the raspberries and make a slightly tart slightly sweet lemon pancake! These pancakes will resemble a buttermilk pancake because of the lemon notes.
Store these vegan raspberry lemon pancakes in an air tight container in the fridge for up to a week.
To prevent sticking and freezer burn, start by placing the pancakes in a single layer on a parchment-lined baking sheet. Let the pancakes freeze for about an hour.
Then, transfer the pancakes to a zip top bag. To help prevent sticking, you can layer parchment or wax paper between each pancake.
The pancakes will last in the freezer for up to 6 months.
I recommend reheating pancakes in the microwave. Place the pancakes on a plate in a single layer and reheat for 15-20 seconds if refrigerated and 30-45 seconds if from frozen.
You can also reheat pancakes in the oven. Heat the oven to 350°F and place the pancakes on a baking sheet. Let warm for about 10 minutes.
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:
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!
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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