Fluffy Blueberries Lemon Pancakes | Vegan
These fluffy blueberry lemon pancakes will please everyone in your family. They're easy to make and they're ready to eat in no time. Serve them with your favorite syrup or a blueberry sauce on top.
Ingredients
- 2 cups all purpose flour 250 g
- ¼ cup brown sugar 60 g
- 1 pinch salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 tbsp lemon juice
- zest from 1 lemon
- 1 ⅔ ml plant milk 400 ml
- 5 tbsp melted vegan butter or coconut oil
- 1 cup blueberries
- 2 tbsp vegetable oil for cooking the pancakes
- maple or agave syrup for topping
Instructions
- In a large bowl add the flour, sugar, baking soda, baking powder and salt; mix them well;
- Add milk, melted butter, lemon juice and zest; stir gently until all combined; don't over stir; allow the batter to rest for 20 minutes;
- Heat a pancake pan and grease it with vegetable oil;
- Scoop the blueberries into the batter and give it a gentle stir;
- When the pan is well heated, add some batter using a ladle; cook the pancake over medium heat for 2-3 minutes;
- When the pancake starts forming bubbles and the edges firm up, flip it on the other side; cook for 1-2 minutes;
- After you cook all pancakes, drizzle your favorite syrup on top or some sauce you like and enjoy.
Notes
- Mix well the dry ingredients before adding the wet ingredients.
- Since the batter is not exactly runny, when you "pour" it into the pan, try to give it a round form with the bottom of the ladle (but don't press to hard into the batter).
- By using this quantity of ingredients, I made 8 pancakes of about 12 cm in diameter.