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Vegan Blueberry Pancakes

Prep Time:

45 Minutes

Cook Time:

25 Minutes


5 Servings



About the Recipe

An occasional treat at the retreat these vegan pancakes replace the egg with banana which with the blueberries makes them double tasty


  • 1 cup white or gluten free flour if required

  • 2 tsp lemon juice

  • Grated lemon zest

  • Mix the flour, baking powder, salt and sweetener together in a bowl.

  • In a separate bowl mash the banana, whisk the almond milk, coconut oil, lemon juice and flax egg together.

  • Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix!

  • Next gently stir in the blueberries and grated lemon zest

  • Let the batter rest for 5 minutes.

  • Heat some coconut oil in a large pan on medium heat.

  • Pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form.

  • Flip and cook for 1 minute on the other side.

  • Repeat until all the pancakes are golden brown and fluffy


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