Vegan Raspberry Lemon Pancakes

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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 68

Author Elizabeth

Ingredients

2 Cups Oat Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
¼ Teaspoon Nutmeg
⅛ Teaspoon Salt
2 ½ Cups Non-Dairy Milk
¼ Cup Maple Syrup
¼ Cup Lemon Juice
1 Teaspoon Vanilla Extract
1 Cup Fresh Raspberries
To serve: fresh raspberries & maple syrup

Instructions

In a large bowl, whisk the oat flour, baking powder, baking soda, nutmeg, and salt.
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.
Add the raspberries to the thickened mixture and use the whisk to gently break the raspberries into small pieces.
Pour a ¼ cup of batter onto the center of the pan. Cook for 1-2 minutes. (I recommend using a cookie scoop to get even measurements.)
Flip the pancake and cook on the other side for another 1-2 minutes, until the pancake is lightly brown and cooked through.
Repeat until all the pancake batter is used. Serve with more raspberries and a drizzle of maple syrup. Enjoy!

Nutrition