Lemon Blueberry Oatcakes [Vegan, Gluten-Free]
This recipe uses a hidden banana, which is completely masked by wonderful, intense, tangy lemon juice and extract (or zest).
Ingredients You Need for Lemon Blueberry Oatcakes [Vegan, Gluten-Free]
How to Prepare Lemon Blueberry Oatcakes [Vegan, Gluten-Free]
- Put all pancake ingredients except blueberries in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint.
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or measuring cup to pour pancakes onto the griddle. I make my oatcakes on a one-egg frying pan, so it makes perfect, fluffy little circles.
- Drop some blueberries into your pancakes right away and push them down gently.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
- Serve with syrup, fresh fruit, lemon curd, lemony banana butter, pecans or other nuts, coconut, nondairy yogurt, and/or coconut whipped cream!
Nutritional Information
Per Serving: Calories: 359 | Carbs: 75 g | Fat: 6 g | Protein: 9 g | Sodium: 171 mg | Sugar: 22
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