Lemon and blueberry oat pancakes
These zesty lemon and blueberry oat pancakes are perfect for breakfast & brunch or tea-parties during Spring-time. They are very flexible too – you can use gluten-free oats and flour, dairy-free milk, flax-egg and leave out the sugar if you’re watching your weight. I made them with almond milk and used gluten-free mix flour and oats. Serve them with maple syrup, compote, custard, cream etc
Ingredients
Method
- Put the ingredients, except the blueberries & lemon zest, in a blender and process until you get a thick batter. Add more water or milk if it’s too thick. If time allows, rest is for 10 minutes.
- Lightly oil and heat a pancake pan.
- Mix the blueberries and lemon zest into the batter, then add 3-4 dollops of batter to the pan, letting them spread out into circles. Use a mold if you want perfect circles or other motives.
- Cook for a minute or so over medium heat, until the surface has set, then flip them over. The blueberries will burst and caramelize.
- Cook for about 30 seconds, then transfer them to a plate.
- Clean the pan with a kitchen towel and make more pancakes from the remaining batter.
- Serve the pancakes at room temperature with maple syrup or blueberry compote.