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Milk Free Lemon Blueberry Pancake

Dairy Free Lemon Blueberry Pancakes

The fluffiest pancakes, filled with bursting blueberries and lots of bright lemon flavor. A heavenly combination that's perfect for brunch, family breakfast, or any time you're craving a delicious stack of pancakes!
4.58 from 7 votes
Prep Time 10 minutes
Total Time 1 hour 30 minutes
Servings 20

Ingredients
 

  • 3 cups all purpose flour
  • 1 ¾ cup nondairy milk of choice, warmed I use unsweetened almond milk
  • 2 teaspoon instant yeast
  • 2 large eggs
  • 2 tablespoon sugar
  • ¼ teaspoon salt
  • 1 pint blueberries
  • zest of 2 lemons
  • powdered sugar for dusting
  • berry compote for topping (optional)
  • oil or nondairy butter for cooking

Instructions
 

  • Stir the yeast in to the warmed milk and let it sit while you mix the dry ingredients.
  • In a large bowl, combine the flour, sugar, and salt.
  • Add in your eggs, then pour in your milk with yeast.
  • Mix this well, just until the ingredients are combined. Don't overwork it because the pancakes will be tough. The mixture will resemble bread dough, and not your typical pancake batter.
  • Cover the bowl with a kitchen towel and let it sit for 30 minutes.
  • After the batter has rested, gently fold in your blueberries and lemon zest.
  • Heat a large nonstick pan or skillet over medium low heat. Melt some oil or nondairy butter in the pan. You can cook these in some nondairy butter or oil of your choice. I find that coconut oil cooks them nicely and adds a delicate, coconut flavor.
  • I like to use an ice cream scoop with spring release to get these in the pan. The dough can be a bit tricky and sticky to work with at first, and you may want to gently shape it with your scoop or spoon once it's in the pan. Don't be discouraged, they're well worth the effort!
  • Cook the pancakes on both sides until they're light golden brown and cooked through the middle. These are thick, fluffy pancakes, so you'll want to be sure you don't have the heat up too high or the outside will cook too fast and the centers will still be raw.
  • Top with a generous shake of powdered sugar and some fresh blueberry compote.

Notes

Leftovers can be stored in the refrigerator for up to 5 days.
These freeze wonderfully if you'd like to save some for later. If you're freezing them, be sure not to top with the powdered sugar or compote. Place them in a single layer in a freezer safe container or bag. You can thaw them in the refrigerator over night, sprinkle them with a few drops of water to avoid drying them out, and microwave them for 30-60 seconds depending on your microwave. To thaw from frozen, sprinkle with water and heat on medium heat for about 60 seconds or until warmed through.

Nutrition

Calories: 100kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 65mgPotassium: 56mgFiber: 1gSugar: 4gVitamin A: 37IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Keyword dairy free breakfast
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