Vegan Lemon Blueberry Pancakes

Step 1

Zest lemon. Then, set aside.

Step 2

In a bowl or cup, juice lemon and add in dairy free milk. Let sit for 10 minutes.  *This makes a dairy free buttermilk.

Step 3

In a large bowl, add lemon zest, flour, baking powder, sugar and salt. Whisk together.

Step 4

Add in melted coconut oil, and the buttermilk once ready. Whisk again, but careful not to over mix.

Step 5

Finally, fold in your blueberries.

Step 6

Once batter is mixed, allow it to sit for 5 minutes.

Step 7

Over medium low heat, add some dairy free butter or coconut oil to a skillet and mix around to coat the bottom.

Step 8

Add in 1/4 to 1/2 cup of mixture and let cook for 2-3 minutes or until golden brown on the bottom.

Step 9

Flip and let cook for 1-2 more minutes.

Step 10

Repeat with remaining batter.

Step 11

Whisk together the fresh squeezed lemon juice and vegan butter.

Step 12

Whisk in 1/2 cup of powdered sugar at a time until desired consistency.