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8 Ingredient Lemon Blueberry Pancakes

Your Sunday morning favorite just got easier and healthier! 

By Jill of @peanutbutterandjillybeans

Ingredients

  • 1 ½ cups almond milk
  • ½ cup Purecane™ Baking Sweetener
  • ½ cup lemon juice 
  • 2 tbsp melted vegan butter 
  • 2 tsp baking powder
  • 1 tsp vanilla extract 
  • 2 cups regular or gluten-free all purpose flour 
  • 1 cup fresh or frozen blueberries 

 

Directions

  1. Mix the almond milk, lemon juice, Purecane™ Baking Sweetener, melted vegan butter, baking powder, and vanilla together. 
  2. Add the all purpose flour and mix until a smooth batter forms.
  3. Bring a skillet to medium low heat. Spray it with non-stick spray or use vegan butter or oil to grease the pan. Spoon in 2-3 tablespoons of batter per pancake. Sprinkle about a tablespoon of blueberries onto the top of each pancake. Cook until bubbles form on the top and then flip.
  4. Cook until all of the pancakes are golden on each side. This will make approximately 16-18 pancakes. Enjoy!

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane
8 Ingredient Lemon Blueberry Pancakes
8 Ingredient Lemon Blueberry Pancakes

Your Sunday morning favorite just got easier and healthier! 

By Jill of @peanutbutterandjillybeans

Ingredients

  • 1 ½ cups almond milk
  • ½ cup Purecane™ Baking Sweetener
  • ½ cup lemon juice 
  • 2 tbsp melted vegan butter 
  • 2 tsp baking powder
  • 1 tsp vanilla extract 
  • 2 cups regular or gluten-free all purpose flour 
  • 1 cup fresh or frozen blueberries 

 

Directions

  1. Mix the almond milk, lemon juice, Purecane™ Baking Sweetener, melted vegan butter, baking powder, and vanilla together. 
  2. Add the all purpose flour and mix until a smooth batter forms.
  3. Bring a skillet to medium low heat. Spray it with non-stick spray or use vegan butter or oil to grease the pan. Spoon in 2-3 tablespoons of batter per pancake. Sprinkle about a tablespoon of blueberries onto the top of each pancake. Cook until bubbles form on the top and then flip.
  4. Cook until all of the pancakes are golden on each side. This will make approximately 16-18 pancakes. Enjoy!