Pancake mornings, (usually Sunday’s) are like Christmas and birthdays wrapped into one. My little ones feverishly stand nearby and watch me pour batter on the griddle and then stake a claim regarding which pancake they’re going to get. Like this. “I get the big one and you get the little one because you’re little.” (The pancakes are practically the same size). But, I adore pancake mornings as I’ve eaten quick grab and go, make in less than 20-minute breakfast meals during the week.
These Blueberry Oat Pancakes w/ Vegan Meyer Lemon Curd were a hit. They’re light, fluffy and filling as I added whole wheat flour to the mix. Also, the combination of blueberries and Meyer Lemons just knocked these out of the park. Blueberries and lemons are a wonderful combination within itself. BLUEBERRIES and MEYER LEMONS are just an insanely wonderful combination! Meyer lemons are bright and golden in color with a smooth texture. They are fragrant, not as acidic as regular lemons, (less pucker) and mildly sweet. Meyer lemons are also seasonal (December-April), so if you can’t find them at your local store, regular lemons will be just fine.
I made a Vegan Meyer Lemon Curd as a traditional lemon curd can be cloyingly sweet (I don’t mind this at all), but for my little ones, fresh fruit toppings and naturally sweetened sauces rule. I found Minimalist Baker’s recipe for Vegan Lemon Curd and fell in love with it. I whipped up a batch for the pancakes and throughout the rest of the day and now into the week, I’ve been taking spoonful’s of it right out of the jar. It’s so tasty!
Enjoy making these pancakes for your next weekend morning!
Blueberry Oat Pancakes w/ Vegan Meyer Lemon Curd//serves 4
2 cups buttermilk
¼ cup butter, melted
1 teaspoon vanilla extract
2 tablespoons cane sugar
1 ½ cups oat flour
½ cup whole wheat flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
vegan meyer lemon curd//serves 36 tablespoons
Adapted from Minimalist Baker
1 14-oz can coconut cream*
2 tablespoons lemon zest
½ cup lemon juice
2 tablespoons arrowroot starch
1-2 tablespoons maple syrup, plus more to taste
In a separate bowl, whisk the dry ingredients. In another bowl, whisk buttermilk, melted butter, eggs and vanilla. Add wet ingredients to dry ingredients and mix thoroughly. Prepare your griddle and add ¼ cup batter to your griddle. Cook pancakes until golden and cooked through.
For the vegan meyer lemon curd, place coconut cream and lemon zest in a small saucepan and whisk to combine. Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir. Lastly, add maple syrup (starting with 1 Tbsp.) and whisk again until well combined.
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness. Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar and cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. Will keep in the refrigerator 7-10 days, though best within the first 4-5 days.
Note: I made the sauce the same morning as I made the pancakes, so once the curd became jiggly, I added it to a blender to make it smoother for use immediately. The result was a thick sauce that became firmer once refrigerated.
*Minimalist Baker suggest using coconut cream from Trader Joe's. You can try subbing full fat coconut milk, but it won’t be as thick and creamy. Try adding more arrowroot starch to help thicken.