blueberry pancakes


  • 1 cup
  • 2 tbsp (155g) flour for all use
  • 1 tbsp baking powder
  • ½ tbsp sea salt
  • 2 tbsp lemon zest (approx. 2 lemons are worth it)
  • 2 tbsp poppy seeds
  • ½ cup of fresh or frozen blueberries
  • 1 tbsp melted coconut oil
  • 1 cup vanilla soy milk
  • 1 tbsp lemon juice
  • ¼ sugar tza


Preheat a nonstick skillet over medium heat.

Mix the flour, baking powder, and sea salt. Add lemon zest, poppy seeds, and blueberries.

Add lemon juice to vanilla soy milk. Set aside for 5 minutes.

Stir sugar with soy milk vanilla + lemon.

Stir melted coconut oil into dry ingredients.Add the soy milk / lemon juice / sugar to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter.

Spoon ¼-1/3 cup of the batter into the preheated skillet. Cook the first side for about 1-2 minutes – until the edges appear dry and cooked. Always flip the pancake before dry spots begin to form on the tops of the pancakes.

Flip and cook for another 1-2 minutes.

Store cooked pancakes in a Single layer on racks in hot oven – this will hold heat but not soak it.

Continue cooking pancakes until all batter has been used up. Makes about 6-7 pancakes.

Serve with vegan butter and maple syrup.

Visit the original source

Share With Your Friends!!

Similar Posts