Step 1

Preheat a nonstick frying pan over medium heat.

Step 2

Mix together flour, baking powder, and sea salt. Stir in the lemon zest, poppy seeds, and blueberries.

Step 3

Add the lemon juice to the vanilla soy milk. Set aside for 5 minutes.

Step 4

Stir sugar into the vanilla soy milk + lemon juice.

Step 5

Stir the melted coconut oil into the dry ingredients.

Step 6

Add the soy milk/lemon juice/sugar to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter.

Step 7

Spoon 1/4-1/3 cup of the batter onto your preheated pan. Cook the first side for about 1-2 minutes - until the edges appear dry and cooked. Always flip the pancake before dry spots begin to form on the tops of your pancakes.

Step 8

Flip and cook for another 1-2 minutes.

Step 9

Store the cooked pancakes in a single layer on the racks in your warm oven - this will keep them warm but not soggy.

Step 10

Continue cooking the pancakes until all the batter is used up. Makes about 6-7 pancakes.