Blueberry-Lemon Pancakes – Diner Style

Once a week, I make myself pancakes for breakfast, and most of the time, I crave fluffy and thick pancakes. Vegan pancakes are especially tough to make fluffy, but over the years I have tweaked and adapted the recipe to make them as close to the ones you soon on TV as possible.

You can use this recipe as a base and customize the pancakes, if you don’t like my choice of toppings (which would make you kind of weird).

The Batter

There are a few key components to the batter, they include:

• Silken Tofu: Adds extra protein and ensures a thick consistency. Blend with some plant milk and sweetener of choice
• Apple sauce: acts as a binder and provides sweetness
• Lemon juice & Baking powder: promotes rising

After combining the wet and dry ingredients, I recommend to letting the batter rest for 10 minutes to get the best results.

Cooking

Simply fry them in a non-stick pan and just before one side is done, gently add blueberries and flip. They may look a bit ugly afterwards, but hey, never judge a book by its cover

You can totally customize and add additional toppings, mine often include nut butter or additional maple syrup on top.

The Recipe

Blueberry-Lemon Pancakes – Diner Style

Fluffy, thick and stackable. These pancakes are all you need for a cozy weekend breakfast. The secret ingredient – silken tofu – is the key to get the right consistency and adds some extra protein.

Rezept drucken Pin Recipe

Vorbereitungszeit 5 Minuten Min.

Zubereitungszeit 10 Minuten Min.

Rest Time 10 Minuten Min.

Portionen: 4 pancakes

Gericht: Breakfast

Küche: American, North American

Ingredients Equipment Method

Zutaten

  

Dry Ingredients

• 100 g all-purpose flour
• 1 tablespoon baking powder
• 1 pinch salt
• 1/2 lemon zest

Wet Ingredients

• 150 g silken tofu
• 80 ml plant milk
• 1 tablespoon maple syrup sweetener of choice
• 1 wedge lemon juice
• 2 tablespoons apple sauce

Toppings and other

• Fresh blueberries
• 1 teaspoon vegan butter to fry
• Cashew butter optional
• Maple Syrup optional

Kochutensilien

• 1 food processor or blender

Method

 

Make the batter

1. In a bowl, add all the dry ingredients
2. To a food processor, add silken tofu, maple syrup and plant milk. Blend until smooth
3. Add tofu-mixture, apple sauce and lemon juice to the dry ingredients and combine. Don't overmix and let the batter rest for 10minutes

Fry the pancakes

1. In a non-stick pan, melt vegan butter on medium heat. Roughly add a quarter of the pancake batter per pancake to the pan and let it fry until slightly golden on the bottom (4-5 minutes). Gently press in some blueberries, continue cooking for 1 minute and flip the pancake. Fry until other side is golden.
2. Optionally, serve with some reserved blueberries, cashew butter and additional maple syrup if you like.