This recipe uses a hidden banana, which is completely masked by wonderful, intense, tangy lemon juice and extract (or zest).

Lemon Blueberry Oatcakes [Vegan, Gluten-Free]





Cooking Time




  • 1/4 cup plant-based milk of choice
  • Juice of one lemon (2-3 tablespoons)
  • 2/3 cup gluten-free rolled or quick oats
  • 1/2 a ripe banana
  • 1 teaspoon lemon extract of lemon zest
  • Rounded 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup fresh blueberries


  1. 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.
  2. Heat a griddle pan over medium low heat.
  3. 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.
  4. Drop some blueberries into your pancakes right away and push them down gently.
  5. 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!
  6. 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 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.