Ingredients:
For the Pancakes:
Butter or vegan butter
1 cup of non-dairy milk
1 large lemon
1 large egg + 1 large egg yolk (you can definitely use vegan egg substitutes)
2 teaspoons of coconut oil or canola oil
1 tablespoon of vanilla extract
1 cup all-purpose flour
3 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
Blueberries to top pancakes off with before flipping
Powder sugar for dusting (optional)
For the Blueberry Syrup:
2 tablespoons of sugar
2 cups of fresh blueberries
1 tablespoon of water
Instructions:
In a mixing bowl, add non-dairy milk, lemon juice, egg, egg yolk, coconut oil (melted), and vanilla. Mix and set aside.
In a mixing bowl, add flour, sugar, baking soda, baking powder, and salt. Mix well and set aside.
To a saucepan, add blueberries and 2 tablespoons of sugar. Place over medium heat and once boiling, bring the heat down to low and cook until thick, about 15-20 minutes.
To the bowl of dry mixed ingredients, add wet ingredients and mix. Mix until the batter is somewhat lumpy. Do not over mix.
Place a griddle or a cast iron over medium heat. Once hot, add butter or cooking spray. Add ½ cup of batter to the pan and cook the pancake for about 3-4 minutes, or until the batter starts to bubble on the raw side. Flip and cook the second side for 2 minutes. Repeat until all the batter is gone.
Serve with blueberry syrup and a sprinkling of powdered sugar. Bottoms up!