blueberry lemon pancakes

these are some super zesty blueberry pancakes that are perfect for a weekend (or, honestly, also a weekday) breakfast.

for 1 serving:

2/3 cup (80g) whole wheat flour

1 tbsp sugar

pinch of salt

1 tsp baking powder

zest from 1 lemon

2/3 cup (160ml) soy milk, mixed with 1/2 lemon’s juice

200g fresh blueberries, divided

method:

mix together the dry ingredients, then stir in the wet ingredients and lastly about half of the blueberries. be sure not to overmix!

fry the pancakes as usual, and top with the remaining blueberries and maple syrup as desired. I also love to serve pancakes on a bed of vegan yogurt for extra creaminess.