YIELD: 6-10 pancakes
TIME: 20 minutes

Lemon Blueberry Pancakes

1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar
1 cup almond milk
2 Tablespoons Kite Hill Vanilla Original
1 teaspoon vanilla
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1/2 cup blueberries
Step 1.
Combine flour, baking powder, salt, and sugar in a bowl.
Step 2.
Combine milk, yogurt, vanilla, lemon juice, and lemon zest.
Step 3.
Add liquid mix to dry mix, stirring until just combined.
Step 4.
Add blueberries and stir a couple times to incorporate them into the batter.
Step 5.
Heat pan to medium low.
Step 6.
Portion 1/4 cup of batter on pan and cook until bubbles start to appear and the edges begin to look slightly dry, about 3 minutes. Flip and continue cooking until done, about 3 minutes. (Note: These cook better low and slow, i.e. use a lower heat and longer cook time than traditional dairy pancakes. To determine doneness, gently press the center of the pancake. If it springs back, it's done. If the full indents remains, it's not done yet.)

This recipe uses:

Original Vanilla Almond Milk Yogurt

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