Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

From the Silk test kitchen

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Servings
6
Total Time
30 min

Did you know Silk® has a ton of tasty recipes, like  this one for Lemon Blueberry Pancakes? https://silk.com/recipes/lemon-blueberry-pancakes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp egg replacer
  • 1/4 tsp salt
  • Pinch ground nutmeg
  • 1 1/2 cups Silk Plain Dairy-Free Yogurt Alternative
  • 1/4 cup vegetable or canola oil
  • 2 Tbsp granulated sugar
  • 1 Tbsp lemon juice
  • 2 tsp finely grated lemon zest
  • 2 tsp vanilla
  • 1 1/2 cups blueberries
  • Maple syrup

Dish up your review

  • Lemon Blueberry Pancakes

    Ratings: 
    5
    Average: 5 (1 vote)

    LEMON BLUEBERRY PANCAKES

    I LOVED THIS RECIPE.LEMON BLUEBERRY PANCAKES ARE AWESOME

Read and Review

Lemon Blueberry Pancakes

Preparation

  • Whisk together flour, baking powder, egg replacer, salt and nutmeg. Set aside.
  • 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.
  • Heat large nonstick skillet over medium heat, brushing with some of the remaining oil.
  • Pour scant 1/4 cup batter per pancake into skillet, leaving space between each pancake. Add 1 Tbsp of the blueberries to each pancake.
  • 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.
  • 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.