Vegan lemon raspberry pancakes are full of tart lemon and raspberry flavor, and they’re the perfect healthy breakfast for summertime! They’re made with just 5 ingredients, gluten free, and naturally sweet.
When I look back on the spring + summer of 2020, I don’t want to remember all the pandemic chaos, but instead, that I discovered I actually LIKE lemon in sweets.
It all started with these no bake strawberry lemon cookie bites. Those gems taste like STARBURST. And they’re healthy, and waaay too addictive.
But I thought, hey, maybe that was just a fluke. Maybe the sweet strawberry masked that awful sourness I always associated with lemon. And honestly, if chocolate is an option, lemon can just leave the building.
So I tested the lemon waters one more time, with cute little mini blueberry lemon cheesecakes. Once again, I was blown away, and basically started questioning everything I ever thought about my dessert preferences. Do I actually LIKE lemon?!
Which brings us to today…and if the title of the recipe doesn’t answer that question, I’ll admit it: I like lemon. Let’s be real, it still ain’t coming CLOSE to chocolate. But I actually like it! So much so, that I added it to my fave pancake base recipe, along with my favorite berry of all, and the result is SO good I couldn’t wait to share them with you guys.
Let’s make vegan lemon raspberry pancakes!
Ingredients for vegan lemon raspberry pancakes
- Rolled oats: you’ll blend the oats to flour consistency, which give the pancakes a great dense, satisfying texture.
- Ground flaxseed: flax is super nutrient-dense and helps thicken the pancake batter.
- Nondairy milk: a little nondairy milk brings the batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
- Lemon zest: lemon zest gives that bright, tart lemon flavor.
- Raspberries: fresh or frozen raspberries are such a great summery pair with the lemon flavor in the pancakes.
Tips for making vegan lemon raspberry pancakes
- Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 cup of whole, rolled oats, then put those 1 cup into your blender to make flour.
- Have fun with the toppings. Of course, add some extra raspberries, and whatever else you like on pancakes! I love a little unsweetened vegan yogurt on these.
These vegan lemon raspberry pancakes are soft, sweet, and full of tart lemon + raspberry flavor that’s extra delicious during these warmer months. Hope you guys love them as much as I do!
So glad I’ve seen the lemon light.
Xo,
Sara
Vegan Lemon Raspberry Pancakes
Ingredients
- 1 cup whole grain rolled oats, blended into flour
- 1 tbsp ground flaxseed
- 3/4 cup unsweetened nondairy milk – I use almond milk, but any nondairy milk should work
- 1 tbsp lemon zest
- 1/2 cup fresh or frozen raspberries
- Toppings: more raspberries + anything else you like on your pancakes!
Instructions
- Preheat your griddle to medium high heat.
- Blend the oats to flour consistency and add to a large bowl. Add the ground flax and stir.
- Add the nondairy milk and lemon zest and stir into a thick batter.
- Mix in the raspberries and portion 1/4 cup of the batter onto the griddle for each pancake.
- If you're making pancakes, cook on medium-high heat for 5-7 minutes on each side. Feel free to cook slightly longer if you like them a bit darker.
- Add more raspberries and any other toppings of your choice and enjoy!
