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lemon blueberry protein pancakes on a plate topped with maple syrup

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.

Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 servings

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

  1. Heat a large nonstick pan on medium heat.

  2. Place all ingredients for the pancakes in a blender. Blend on low until the mixture is completely smooth with no clumps.

  3. 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.

  4. 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.

  5. When all pancakes are done, place on a plate to top with your berry compote and favorite toppings.

Blueberry Compote

  1. While the pancakes are cooking, place the frozen blueberries in a small saucepot on medium-high heat.

  2. Once the blueberries are defrosted, slightly mash with a fork to let some of the juice out.

  3. Next, add in the maple syrup and lemon juice. Stir and heat up to boil.

  4. Once the mixture is boiling for about 1-2 minutes, place on the lowest heat to allow the mixture to thicken.

  5. Pour blueberry compote over your pancakes and toppings. Enjoy!