Deliciously fluffy lemon blueberry pancakes with greek yogurt for a wonderful boost of protein! These healthy lemon blueberry pancakes are made gluten free thanks to oat flour and are filled with bright flavors from fresh blueberries, lemon juice & zest. Add poppy seeds for a lovely spring twist and don't forget extra berries on top!
In a medium bowl, whisk together the oat flour (1 cup + 1 tablespoon), baking powder, poppyseeds and salt. Set aside.
Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently stir in blueberries, if using. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more oat flour. (Based on the yogurt brand you use the batter thickness may very slightly.)
To keep pancakes dairy free: use a dairy free yogurt and dairy free milk of choice. Be sure to cook the pancakes in oil or vegan butter.
*To make your own oat flour: you can easily make your own flour right at home using rolled oats! Get all of my tips & tricks here and add your oat flour right into this pancake recipe.
For an extra little bit of joy, increase the almond extract to ½ teaspoon. It makes these pancakes amazing, trust me! Especially if you love almond flavor.
Feel free to sub raspberries for the blueberries.