Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cup All Purpose Flour
- 3 tbsp Cane Sugar
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients
- 1 cup Plant Milk
- 1/4 cup Unsweetened Applesauce
- 2 tbsp Melted Vegan Butter
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1 tsp Lemon Extract
- 1/2 cup Fresh Blueberries
- 1/4 cup Neutral High Heat Oil For Cooking (I use refined coconut oil)
Instructions
- In a large bowl, whisk together the flour, cane sugar, baking powder, baking soda, and salt.
- In a small dish, heat the vegan butter in the microwave in 15 second intervals until melted.
- Zest and juice the lemon.
- In a separate bowl mix together the plant milk, applesauce, melted butter, lemon juice, lemon zest, and lemon extract.
- Gently mix together the wet and dry ingredients until mostly incorporated, then gently mix in the blueberries. Be careful not to over mix.
- Allow the batter to rest for about 5 minutes.
- Add the oil of your choice to a skillet on medium-low heat.
- When the oil starts to shimmer, add about 1/4 cup of batter to the skillet for each pancake.
- Cook until the surface of the pancakes start to bubble, about 2 minutes, then flip them over and cook for an additional 2 minutes. Pancakes should be golden brown in color.
- Serve the pancakes topped with butter and maple syrup or any other toppings of your choice.
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
Keywords: blueberry, easy vegan, lemon, pancakes, plant-based, vegan breakfast