Fluffy Vegan Lemon Blueberry Pancakes
Ingredients
- 2 cups of all purpose flour
- 1 tbsp of flax meal mixed with 1/3 cup of plant milk (soy or almond) and 1 tsp of apple cider vinegar
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 3 tbsp of maple syrup
- 1 1/2 cup of plant milk
- 1 tbsp of melted coconut oil or vegan butter
- 1 tsp of pure vanilla extract
- Juice from 1/2 lemon
- Zest from 1 lemon
- 1 cup blueberries washed
- Coconut oil for cooking
Preparation
Combine flour, baking soda, baking powder, salt together in a bowl, add flax meal vinegar mixture, maple syrup, melted coconut oil, vanilla, lemon juice, lemon zest and plant milk
Mix everything to combine to make a pancake batter
Set aside for 10 minutes
Add the blueberries to the batter
Fold the blueberries gently into the batter
Cook your pancakes in a cast iron pan with a teaspoon of coconut oil over medium heat
Serving suggestions
Enjoy with fresh blueberries and maple syrup
Notes
This recipe makes 8-10 medium pancakes
