1tablespooncanola oil or vegan butter substitute, melted
2tablespoonslemon juice(zest it first!)
1 1/2teaspoonsbaking powder
1cupfresh blueberries, more for garnishing
Maple Syrup(optional, for topping)
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In a small bowl, mix milk, oil, lemon juice and vanilla extract. Let sit for 1 minute.
In a large bowl, mix flour, baking powder, baking soda, and sugar. Make a well in the middle and pour in milk mixture. Combine, then fold in blueberries and lemon zest. Mix gently but don’t overmix. Let batter sit for 10 minutes.
Heat a large nonstick skillet on low medium heat with a bit of butter or oil. Use a heaping tablespoon of batter for each pancake. Pour the batter slowly to get a round shape. Cook until bubbles form (1-2 minutes), then flip to cook on the other side until golden brown. Add more butter when cooking if necessary.
Serve with blueberries and syrup.
Makes about 18 mini pancakes. You can make larger pancakes if you wish but you'll need to increase cook time slightly.
Don’t overmix the batter; it’s fine to have some lumps in the batter.
If you don’t have a strong sweet tooth, you can make this recipe sugar free or with less sugar, as the syrup and the sweetness of the blueberries will be enough.
When using other add-ins, make sure they are chopped very small like the size of blueberry. We love chocolate chips in these!
Store leftovers in an airtight container in the fridge for up to 4 days or 2 months in the freezer.