|Fresh blueberries, lemon and maple syrup are the perfect trio in everyone's favourite brunch time treat.|
|Makes approx. 8 large pancakes |
Sweetness - 1/3
Difficulty - 1/3
1 1/2 cups Bob's Red Mill GF Pancake Mix
1 cup vegan milk of choice
2 tablespoons sugar (optional)
1 tablespoon grapeseed or coconut oil
1/2 - 1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1/3 cup blueberries
more oil, for frying
Add all the ingredients except the blueberries to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the blueberries when mixed.
Add a drizzle of oil to frying pan over medium heat. Add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup and enjoy warm.