Ingredients
- 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
Preparation
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.
