Flourless Vegan Blueberry Lemon Pancakes

Flourless Vegan Blueberry Lemon Pancakes

This better-for-you blueberry lemon pancake recipe is the perfect solution to all that sugary junk! Credit to Rachl Mansfield.


  • 2 cups oat flour
  • 2 tbsp coconut oil, melted & cooled
  • 1/4 cup Zevia Lemon-Lime Twist
  • 3/4 cup unsweetened almond milk (other milk works too)
  • 1 chia or flax egg (can also use a regular egg)
  • 1/3 cup cleaned organic blueberries


  1. Make chia/flax egg by combining 1 tbsp ground chia (not chia seed) or flax, 3 tbsp water, and mix in a small bowl and let sit for about 5 minutes until it’s texture is goopy similar to raw egg yolk
  2. In a medium bowl, mix together pancake ingredients and let sit for a few minutes to thicken
  3. Grease a medium skillet with coconut oil and heat to medium-high
  4. Place 2 tbsp of batter per pancake onto skillet
  5. After cooking 2-3 minutes and pancakes begin to bubble on top, flip pancake and cook for another 2-3 minutes
  6. Enjoy with syrup, nut butter, or fresh fruit!

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