Blueberry and Lemon Pancakes

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Course: Breakfast
Cuisine: American, British
Keyword: blueberries, lemon, pancakes
Servings: 4 pancakes


  • 100 g gluten free plain flour
  • 1 tablespoon caster sugar
  • 1 teaspoon baking powder
  • 180 ml dairy free milk
  • 15 g dairy free spread melted
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons blueberries


  • Mix together the plain flour, caster sugar and baking powder in a large bowl
  • Whisk together the milk, melted dairy free spread, egg and lemon juice
  • Gradually pour this into the dry ingredients, whisking well until you get a smooth batter
  • Stir in the blueberries and lemon zest
  • Heat a drizzle of oil in a shallow pan and drop in spoonfuls of the mix, I made 4 pancakes
  • Cook for a couple of minutes on each side
  • Serve topped with a few more blueberries, a sprinkle of lemon zest and a drizzle of maple syrup

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