Delicious, golden vegan lemon protein pancakes topped with pure maple syrup, creamy yogurt, and blueberry compote makes for a wonderful, sweet breakfast.
This recipe of Vegan Lemon Blueberry Protein Pancakes is so simple, healthy, and easy to make. They are made in a blender, have no added sugar, and are gluten-free. The pancakes are so fluffy and yummy, you would never know they have protein powder added in.
How To Make Vegan Lemon Blueberry Protein Pancakes
This is the easiest pancake recipe you’ll ever make! I usually reserve my pancake making for weekends as I have more time, but with this recipe, I can have pancakes every day of the week! Trust me, you’ll want to eat these lemon blueberry pancakes every morning. You’d never guess they’re gluten-free and packed with protein.
I played around with this recipe a couple of times because I wanted to add chia seeds or poppy seeds, but soon realized they would just be blended in the batter and the texture would be lost. I decided to sprinkle some poppy seeds on my pancakes at the end!
To make these vegan lemon blueberry protein pancakes, you simply need a blender! Place all ingredients except for those meant for the blueberry compote and toppings in a blender, mix on low until all ingredients are combined and there are no clumps. Scoop the batter into pancake shapes on a heated nonstick pan.
Make sure you heat the pan ahead of time so when you go to flip your first pancake, it stays in tact. Sometimes, when the pan isn’t hot enough, the first few pancakes turn out pretty ugly, lol. It’s important to not heat your pan too much though in risk of overcooking your pancakes and losing that golden brown color.
Your pancake is ready to flip when it starts bubbling and the edges are firming up. Flip your pancakes and cook for an additional 1-2 minutes or until golden brown. My tip for keeping pancakes warm while you’re making more is to heat your oven on the lowest setting and place your cooked pancakes in there on an oven-safe dish.
How to Make Blueberry Compote
While your pancakes are cooking, heat up your frozen blueberries on the stovetop in a small pot until defrosted. Once they’re no longer frozen, slight mash some of the blueberries with a fork to let some of the juice out and add your maple syrup and lemon juice. Bring to a slight boil while stirring occasionally making sure it doesn’t burn.
Once the blueberry mixture is boiling, reduce heat to low to allow it to thicken up. This whole process usually takes less than 5 minutes and can be done while you’re cooking the pancakes – ensuring no time is wasted to make these delicious!
When the pancakes are done, top ’em up, cover in plant-based yogurt (I used Kite Hill), the blueberry compote, lemon zest, poppy seeds, and maple syrup! Enjoy your weekday pancakes! 😉
If you want to make these pancakes more high-protein, use a yogurt with more protein. Kite Hill has a Greek Yogurt unsweetened vanilla that is packed with protein! The unsweetened is a little tart though, so if you don’t like that flavor, get the sweetened.
Vegan Lemon Blueberry Protein Pancakes
Delicious, golden brown lemon pancakes topped with pure maple syrup, creamy yogurt, and blueberry compote makes for a wonderful, sweet breakfast.
Ingredients
- 1/2 cup rolled oats
- 1/2 cup gluten-free 1 to 1 baking flour (you can use regular all-purpose if you want)
- 3/4 cup plant-based milk
- 2 tbsp monkfruit or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 scoop vegan vanilla protein powder (about 23g)
- 1 heaping tbsp unsweetened applesauce
- juice half a lemon (about 1 tablespoon)
Blueberry Compote
- 1 cup frozen blueberries
- 1.5 tbsp maple syrup
- 1 tbsp lemon juice
Optional Toppings
- lemon zest
- poppy seeds
- plant-based yogurt
- maple syrup
Instructions
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Heat a large nonstick pan on medium heat.
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Place all ingredients for the pancakes in a blender. Blend on low until the mixture is completely smooth with no clumps.
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Spoon the pancake mixture on the heated pan into circles to form your pancakes. If it's easier, you can use 1/4 cup or 1/8 cup to pour the mixture on the pan – it just depends how big you want your pancakes.
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Once the pancakes start bubbling and the edges are firming up, flip the pancakes to cook on the other side for 1-2 minutes, or until golden brown.
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When all pancakes are done, place on a plate to top with your berry compote and favorite toppings.
Blueberry Compote
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While the pancakes are cooking, place the frozen blueberries in a small saucepot on medium-high heat.
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Once the blueberries are defrosted, slightly mash with a fork to let some of the juice out.
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Next, add in the maple syrup and lemon juice. Stir and heat up to boil.
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Once the mixture is boiling for about 1-2 minutes, place on the lowest heat to allow the mixture to thicken.
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Pour blueberry compote over your pancakes and toppings. Enjoy!
If you make this recipe, please tag me on Instagram @crueltyfreecrystal, I’d love to see your creations!
For more vegan recipes like this one, visit https://crueltyfreecrystal.com/category/eat/recipes/ or follow me on IG @crueltyfreecrystal.
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