Vegan lemon & blueberry pancakes

Total time: 35m
Preparation Time: 35m

For 6 piece


Lauren  - laurencariscooks

Nutritional Information

Contains 125 Kcal, 2g Protein, 25g Carbohydrates, 3g Fat


  • Berry compote
  • 4 tbsp water
  • 1 tbsp maple syrup
  • 200 g blueberries (fresh or frozen)
  • Pancakes
  • 100 g wholemeal flour
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 3 tbsp maple syrup
  • 1 tsp apple vinegar
  • 115 ml oat drink
  • oil for baking
  • 50 g blueberries (fresh or frozen)
  • 0.5 organic lemon, use grated zest only

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  • Berry compote

    Place the berries, maple syrup and water in a small pan and bring to the boil, cook over a medium heat for several minutes. Allow the compote to cool.
  • Pancakes

    Mix the flour, cornflour and baking powder in a bowl. In another bowl, combine the maple syrup, vinegar, oat drink and lemon zest. Add to the flour and stir carefully until smooth. Then mix in the berries. Heat a little oil in a non-stick frying pan. Reduce the heat, cook the pancakes in batches, adding approx. 4 tbsp of batter to the pan for the first 3 pancakes. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then cover and keep warm. Prepare the remaining 3 pancakes straight away. Serve the pancakes with the compote, garnish with fresh berries as desired.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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