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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
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large egg
  • 1 cup flour gluten-free, if needed
  • ½ cup rolled oats gluten-free, if needed
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1 cup milk plant-based, if needed
  • 2 Tbsp sugar optional
  • 1 tsp sunflower oil
  • Zest and juice of 1 lemon
  • 1 cup blueberries
  • Soda water about 2 Tbsps.
  • Maple syrup to serve

Method
 

  1. 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.
  2. Lightly oil and heat a pancake pan.
  3. 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.
  4. Cook for a minute or so over medium heat, until the surface has set, then flip them over. The blueberries will burst and caramelize.
  5. Cook for about 30 seconds, then transfer them to a plate.
  6. Clean the pan with a kitchen towel and make more pancakes from the remaining batter.
  7. Serve the pancakes at room temperature with maple syrup or blueberry compote.