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Export 8 ingredients for grocery delivery
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.
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