Ever woken up on the weekend, pulled back the curtains and saw something that resembles the Arctic outside?
The kind of cold day that makes you want to hide inside with something warm and delicious. Something that is a little more indulgent and special while you curl up on the couch while watching your favourite show?
Give my lemon blueberry pancakes a try! They are quick to make, so you can get back under the covers and they are deliciously refreshing.
Trust me, these will become a favourite.
Lemon Blueberry Pancakes
1 Cup of all purpose flour
2 Teaspoons of baking powder
½ Teaspoon of salt
2 Teaspoons of brown sugar (or you can use white sugar, I prefer brown)
1 Teaspoon of lemon extract
1 Mashed banana (you could use any other egg replacer you like)
1 Cup of non-dairy milk
2 Tablespoons of melted non-dairy butter (you could use any vegetable oil as well)
½ – 1 pint of fresh blueberries (depending on how many you like)
Preheat your pan over medium heat, use oil if you are not utilizing a non-stick pan.
Mix all dry ingredients together in a large bowl.
Mix all wet ingredients in a separate bowl.
Mix wet ingredients into dry ingredients.
Use a ¼ cup measure to pour smaller pancakes or a ½ cup measure for larger ones.
Once you have poured the pancake, add 3-6 blueberries on top. Turn them over when they begin to bubble.
Store under some foil or in the oven on a low heat until all the pancakes are done and ready to be served.
Add non-dairy butter and/or syrup if desired.
Makes 8 small pancakes or 6 larger pancakes