Lemon blueberry flax pancakes (vegan, whole grain)
You won’t believe these fluffy, flavorful pancakes are vegan and healthy.
One of the cool baking ingredients I brought home from the Summer Fancy Food Show was Nielsen Massey pure lemon paste. One whiff at the show and I was dreaming of what I’d make with the sweet, aromatic flavoring.
My first idea was to use it in lemon blueberry pancakes. I added a few teaspoons to the batter, but it got absorbed by other flavors. So on the second round, I added a tablespoon of dried lemon peel to the batter, and then brushed the finished pancakes with the lemon paste. It gave them a sweet, tangy, lemony finish that was perfect.
The poor maple syrup just sat there all lonely and untouched – these pancakes were so fluffy, delicious, and packed with juicy fruit that they were terrific on their own!
- 2 cups white whole wheat flour
- Dash of salt
- 1/3 cup sugar
- 4 teaspoons baking powder
- Dash of vanilla extract
- 2 tablespoons dried lemon peel or zest of 1 lemon
- 1 cup frozen wild blueberries
- Extra flour, for dusting blueberries
- Lemon paste, for finishing
- 2 tablespoons ground flaxseed
- 2 cups soy or almond milk
Put the ground flaxseed into a 1/2 cup measuring cup and fill with warm water. Allow to sit and gel for five minutes.
Mix flour, salt, sugar, and baking powder in a medium bowl. Add vanilla, flax-water mixture, soymilk and lemon peel or zest and mix just until combined.
Coat blueberries with a sprinkling of flour, and gently fold into pancake batter. (If you use fresh blueberries, no flour is needed).
Heat frying pan coated with non-stick spray over medium heat. Use 1/3 cup measuring cup to scoop batter into pan, making 3-4 pancakes at a time (depending on the size of your pan).
Fry for 3 minutes or until bubbles appear in the pancakes, then flip them carefully and fry for another 2 minutes.
Brush with lemon paste as soon as you remove them from the pan. Serve with fresh strawberries.
Related Topics: Breakfast