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Vegan Lemon Raspberry Pancakes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 serving

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!