Not quite blueberry season but I couldn’t resist! There is something about warm pancakes that makes lazy Sunday mornings even more special.
1/4 cup + 2 tbsp. sugar
2 cups all-purpose flour
2 cups soymilk or other milk, (unsweetened)
2 cups fresh or thawed frozen blueberries
2 tbsp. baking powder
2 tsp. lemon extract
Combine the dry ingredients, flour, sugar, baking power and 1/4 tsp. salt. Add lemon extract and soymilk, 1/2 cup at a time. Whisk milk into the dry mix completely before adding more.
Heat a skillet/cast iron pan to medium heat. Using a ice cream scoop or ladle, drop 1/4 cup of batter onto the oiled skillet. Once batter has spread, add blueberries to the uncooked side. When batter begins to show lots of bubbles, flip pancake.
Serve with earth balance butter and maple syrup!
Makes about 12 pancakes. Per pancake: 116 calories, 1g fat, 1.5g fiber, 4g protein