AuthorJillian

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Yields6 Servings

1

Mix the almond milk, lemon juice, sugar, melted vegan butter, baking powder, and vanilla together. Add the all purpose flour and mix until a smooth batter forms.

2

Bring a skillet to medium low heat. Spray it with non stick spray or use vegan butter or oil to grease the pan. Spoon in 2-3 tablespoons of batter per pancake. Sprinkle about a tablespoon of blueberries onto the top of each pancake. Alternatively, you may fold the berries directly into the batter.

3

Cook until all of the pancakes are golden on each side. You should have 16-18 pancakes.

Category

Ingredients

Directions

1

Mix the almond milk, lemon juice, sugar, melted vegan butter, baking powder, and vanilla together. Add the all purpose flour and mix until a smooth batter forms.

2

Bring a skillet to medium low heat. Spray it with non stick spray or use vegan butter or oil to grease the pan. Spoon in 2-3 tablespoons of batter per pancake. Sprinkle about a tablespoon of blueberries onto the top of each pancake. Alternatively, you may fold the berries directly into the batter.

3

Cook until all of the pancakes are golden on each side. You should have 16-18 pancakes.

Easy 8 Ingredient Lemon Blueberry Pancakes