I am very much a pancake girl!

These blueberry & lemon pancakes are absolutely amazing and extra fluffy!

This recipe calls for:

all-purpose or self-rising flour
baking powder
brown sugar/sweetener
salt
plant milk
lemon juice
lemon zest
frozen berries
water
vegan butter

WANT MORE BREAKFAST/BRUNCH IDEAS? CHECK OUT THIS VIDEO

Combine all of the dry ingredients followed by the wet ingredients and add in the lemon zest once the pancakes are rising in the skillet

Serve these with a vegan scramble or your favorite breakfast side dish.

Ingredients:

1 cup of all-purpose or self-rising flour

1 tbsp of baking powder

3 1/2 tbsp of brown sugar/sweetener

1/4 tsp of salt

1 cup of plant milk

3 tsp of fresh lemon juice

1 1/2 cup of frozen berries

Lemon zest

1 1/2 tbsp of water

Vegan butter for cooking

Topping: Vegan butter and DIY Berry syrup

Instructions:

Combine the flour, baking powder, 2 tbsp of brown sugar, and salt in a large mixing bowl. Next, whisk in the plant milk and 2 tsp of lemon juice. Whisk until there are a few small clumps (do not over whisk). Let the pancake batter sit for 5 minutes.

Just before you're ready to cook the pancakes, mix in 1 cup of the frozen berries

In a buttered skillet over medium heat, add 1/4 - 1/2 cup scoop of the pancake batter. Before flipping the pancake, add about 1/4 tsp of fresh lemon zest

Cook on each side for 2 minutes or until golden with crispy edges because, duh, the edges have to be crispy

While the pancakes cook, add the remaining frozen berries to a pot over low-medium heat. Add 1 tsp of lemon juice, 1 1/2 tbsp of brown sugar/sweetener, and 1 1/2 tbsp of water. Stir and let simmer for 5 minutes. Gently smash the berries

Top the pancakes with vegan butter and drizzle with the berry syrup

Lastly, pat yourself on the back because YOU DIDDD THAT