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These Light and Fluffy Lemon Vegan Pancakes are full of nutritious ingredients to give your day a great and healthy start! I love serving them on the weekend or for brunch with family and friends. You can drizzle the top of the pancakes with Coconut Lemon Syrup (recipe below) or use maple syrup, honey and/or jam, if you prefer. For a really special occasion try topping with sweetened coconut yoghurt or vegan ice cream and a few berries.

TIP Try adding any of these ingredients to the batter for variety: ½ cup chopped nuts, ½ cup blueberries or raspberries and/or ½ cup chocolate chips.

To make 2 chia eggs for this recipe. Place 2 tablespoons of chia seeds in a small bowl and stir in ½ cup of water. Mix together well and set aside for approx. 5 minutes until it the mixture forms a gel. Then use in the recipe instead of the regular egg. You can use 2 regular eggs if you do not want to make vegan pancakes.

NOTE This makes a semi-thick batter. Add a little more milk or water to thin if needed. If you are gluten sensitive be sure to use gluten-free flour and oats. You can also omit the oats if you prefer and add ½ cup more of flour instead.