Blueberry Lemon Poppyseed Pancakes

Blueberry Lemon Poppyseed Pancakes
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 306.3
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 515.5 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 12.2 g
  • Protein: 9.9 g

View full nutritional breakdown of Blueberry Lemon Poppyseed Pancakes calories by ingredient


These vegan pancakes will kick off your day to a great start! These vegan pancakes will kick off your day to a great start!
Number of Servings: 1


    1 tbsp Chia Seed (Nutiva) 1 Tbsp
    .5 cup Oats, Quaker (1 cup dry oats)
    1 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins)
    2 tsp Poppy seed
    1 tsp Baking Powder
    .5 extra small (less than 6" long Banana, fresh
    .15 cup Silk Pure Almond Milk - Unsweetened Vanilla Almond Milk
    .25 cup Blueberries, fresh
    0.5 tbsp Apple Cider Vinegar, Bragg’s Organic


Allow batter to sit for 5-10 minutes prior to cooking for optimal fluffiness.


Blend oats to make flour. Add in rest of the ingredients to blender and blend on high for 20 seconds. Fold in blueberries. Pour into circular clumps onto a lightly oiled pan. Wait til bottoms look brown, then flip. Move to plate. Top with whatever your heart desires.

Serving Size: Makes 1 serving of 4 small pancakes

Number of Servings: 1

Recipe submitted by SparkPeople user KITKATSMITH04.