Directions

• Step 1

  Whisk together flour, baking powder, egg replacer, salt and nutmeg. Set aside.

• Step 2

  In separate bowl, whisk together yogurt alternative, 2 Tbsp of the oil, sugar, lemon juice, lemon zest and vanilla; stir into flour mixture until just combined (batter will be lumpy), then let stand for 15 minutes.

• Step 3

  Heat large nonstick skillet over medium heat, brushing with some of the remaining oil.

• Step 4

  Pour scant 1/4 cup batter per pancake into skillet, leaving space between each pancake. Add 1 Tbsp of the blueberries to each pancake.

• Step 5

  Cook pancakes, in batches, for about 2 minutes or until bubbles form on the surface. Then flip and cook for 1-2 more minutes, until golden brown and set in the center. Wipe skillet between batches.
  
  NOTE: Hold prepared pancakes in a warm oven until ready to serve.
  

• Step 6

  Serve pancakes with remaining blueberries and maple syrup.
  
  TIP: Top pancakes with a dollop of Silk Dairy-Free Yogurt Alternative, if desired.
  
  TIP: Try substituting orange for lemon zest and juice, if desired.
  
  TIP: These pancakes are also delicious made with raspberries and blackberries.