Vegan Eats and Treats

Lemon Blueberry Oat Pancakes 

So summery and delicious, if you love pancakes but don’t want all the guilt and heaviness that comes with it. This is the recipe for you, perfect way to start off you summer day! Serves 2: 314 cal, 45g carbs, 8g protein 

Ingredients 

1 3/4 Cups oat flour (blend old fashion oats until it has a flour consistency) 

1Tbs coconut sugar (sugar of choice) 

3/4tsp baking powder 

3/4tsp baking soda 

1/4tsp sea salt

Zest of 1/2 lemon 

1 1/4 cup cashew milk 

Juice of 1/2 lemon

1/2 cup unsweetened apple sauce 

1/2 cup fresh or frozen blueberries 

Directions

1. In a medium sized bowl combine all dry ingredients including zest from lemon. 
2. In a separate bowl combine cashew milk and lemon juice and let sit until milk start to curdle a bit. Add in apple sauce with milk mixture and whisk.
3. Add wet ingredients into dry ingredients and whisk just until combined. Let rest.
4. In the mean time prepare a large skillet or griddle by setting on medium/low heat and coating with coconut oil, canola oil, or vegetable oil. 
5. Pour 1/3 cup of the batter into pan adding 4-5 blueberries per pancake. Let pancakes cook for about 2 1/2 minutes on each side or until edges start looking a bit dry. That’s when it’ll be ready to flip. Repeat until all batter is used. Serve immediately and enjoy!