lemon blueberry pancakes lemon blueberry pancakes Israeli Kitchen These pancakes are fluffy, delicious, and packed with juicy fruit. (Photo: Sarah F. Berkowitz)

Lemon blueberry flax pancakes (vegan, whole grain)

You won’t believe these fluffy, flavorful pancakes are vegan and healthy.

  • Yield: 12 pancakes
  • Prep time: 10 minutes
  • Cook time: 30 minutes

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.

lemon blueberry pancakes These pancakes get a healthy upgrade with fresh fruit and flaxseed. (Photo: Sarah F. Berkowitz)

Related Topics: Breakfast

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