When I was making my vegan lemon curd recently, I needed something else to put it on because it made so much and it is incredibly delicious. So we made pancakes from a simple, classic Betty Crocker recipe and it was marvelous! You can brighten simple pancakes up a bit by adding in whole wheat flour, grating in some apple, folding in fresh blueberries and serving with a homemade zesty lemon curd. By making these simple changes, you can drastically boost the fiber, vitamins, minerals and antioxidants in this recipe. Updating the recipe to Simple Fruit Pancakes with Lemon Curd definitely makes breakfast more interesting.
Simple Fruit Pancakes with Lemon Curd to make breakfast more interesting, flavorful and healthy. Click To Tweet
You can put this delicious lemon curd on waffles or scones but it’s just so light and fluffy yet sweet and tangy to serve on pancakes. Especially when they’re doctored up with some other fruit for balance and flavor. If you like waffles instead, you could try these Pumpkin Spice Homemade Waffles
How do you like your pancakes?
- LEMON CURD
- 1 14-ounce can full-fat coconut milk
- 3 Tablespoons lemon zest
- 1/2 cup + 1 Tablespoon freshly squeezed lemon juice
- 3 Tablespoons corn starch
- 3 Tablespoons maple syrup
- 1 whole egg
- 1/2 cup All-purpose flour
- 1/2 cup whole wheat flour
- 1 Tablespoon sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup almond milk
- 2 Tablespoons vegetable oil
- 1 cup fresh or frozen blueberries
- 1 apple, peeled, cored and shredded
- Make the lemon curd first so that it can set up in the fridge. It can even be made the night before as it does need some time to gel. Combine coconut milk and lemon zest in a small saucepan and whisk together. In a small mixing bowl, add lemon juice and corn starch and whisk to thoroughly dissolve. Use a spatula to add to coconut cream mixture and stir. Add maple syrup and whisk again until well combined. Place saucepan over medium heat and bring to a low bubble, whisking often. It will start getting thick. Use a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan. Remove from heat to taste and adjust seasonings as needed - adding more lemon zest or maple syrup. I like the lemon curd to be tart. Let rest for 15 minutes, then whisk once more and transfer to a glass bowl and cover. Refrigerate for 5-6 hours (or overnight) until completely chilled and set.
- TO MAKE PANCAKES
- In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
- 2. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- 3 For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
- Serve with pure maple syrup, fruit preserves, peanut butter or my vegan lemon curd!