Vegan Blueberry Pancakes
Light and fluffy, just the way pancakes should be! This vegan version will surely become a weekend breakfast staple!
Ingredients
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 tablespoon grated lemon zest
- Pinch of salt
- 3 tablespoons coconut sugar or maple syrup
- 1⅓ cups unsweetened plant-based milk
- ⅔ cup water
- 1 cup blueberries
- Coconut oil, to grease pan
- Dairy-free yogurt and extra blueberries, to serve
Instructions
- In a bowl, mix together flour, baking powder, lemon zest, salt, sweetener of choice, milk and water until combined.
- With a rubber spatula, gently fold in the blueberries.
- Heat a little of the oil in a skillet or frying pan and add a ¼ cup batter per pancake.
- On low heat, cook pancakes until small bubbles form, about 3 minutes. Flip and cook until golden brown. Repeat until all batter is used.
- Divide the pancakes between 4 plates and top with yogurt and blueberries.