Blueberry Pancakes 🥞🫐 Serves: 2 (or 1 if you’re me) Ingredients 1 cup soy milk 2 tsp lemon juice 2 tsp vanilla extract 1 tsp lemon zest 1 cup plain all-purpose flour 2 tbsp caster sugar 2 tsp baking powder 1/2 tsp ground cinnamon 1/4 tsp sea salt 125g or 1 punnet of fresh blueberries, plus more to serve * (see notes) Vegan butter or oil, for frying To serve: Dairy-free yogurt Maple syrup Icing sugar (optional, but I just like pretty fairy dust over my food k) Method: 1. Add in the milk, lemon juice, vanilla extract and lemon zest into a bowl. Mix well. 2. Add in the flour, sugar, baking powder and salt. Whisk until just smooth. Gently fold through the blueberries. 3. Heat a frypan over medium heat and heat 1 tbsp oil or butter. Once hot, spoon about 1/4 cup of batter in to form each pancake. Cook for 2-3 minutes until bubbles form then flip and cook for another 1-2 minutes. 4. Serve with extra blueberries, yogurt and maple syrup. Enjoy immediately while warm 💙 Notes: * Yes you can use frozen blueberries, if you don’t want them to bleed into the batter, simply coat with a light layer of flour first before folding through.
