For the second part of our anniversary brunch, I made a sweet pancake using a combination of blueberries and lemon, one of my favorite fruit combinations. The blueberries lend a nice sweetness to the pancakes, while the lemon adds a wonderful tartness. These pancakes are also vegan friendly. When I first made these pancakes, Kevin didn't even know they were vegan pancakes. We both enjoyed the pancakes so much that they became our go to pancakes. The pancakes were so good, we didn't even miss the the butter, eggs, or milk.
Blueberry Pancakes with Lemon Maple Syrup
For the pancakes:
· 1 cup all-purpose flour
· 1 tablespoon baking powder
· 2 tablespoons granulated sugar
· ½ teaspoon kosher salt
· 1 cup unsweetened soy milk
· ½ cup fresh blueberries
· 3 tablespoons vegetable oil
Syrup:
· ¼ cup maple syrup
· Zest of ½ small lemon
· Juice of ½ small lemon
Directions:
1) In a large bowl, combine the flour, baking powder, sugar, and salt. Gradually add the unsweetened soy milk until a smooth batter form. Add in the fresh blueberries.
2) Heat a large frying pan on medium heat. Add one tablespoon vegetable oil. Using a ¼ cup measuring cup, scoop the batter and pour onto frying pan. Repeat the process, frying two pancakes at a time. Repeat with the remaining vegetable oil and pancakes. Let pancakes stand for about a minute before serving.
3) To make the syrup, combine the maple syrup, lemon zest, and juice in a small bowl. Serve with pancakes.
Takeaways: The pancakes are slightly sweet on their own without the maple syrup. If you like sweeter pancakes, you can always add a tablespoon of maple syrup directly into the batter before frying.