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Vegan Lemon Blueberry Pancakes

Delicious pancakes with lemon and blueberry mixed in to create an amazing egg and dairy free breakfast free of the top 9 food allergens.
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Ingredients
  

  • 1 cup dairy free milk
  • 1 tbsp vinegar
  • 1 1/2 cups gluten free flour blend I like a mix of an oat flour blend and a rice flour blend
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup avocado oil
  • 2 tbsp water
  • 1 1/4 tsp vanilla
  • 1 tbsp fresh grated lemon zest
  • 1 tbsp fresh squeezed lemon juice
  • 3/4 cup fresh blueberries

Instructions
 

  • Mix the dairy free milk and vinegar to make your buttermilk and let sit for 5 minutes.
  • Mix the dry ingredients together.
  • Add the oil, water, vanilla, lemon zest, and lemon juice to the buttermilk and mix well.
  • Pour the wet ingredients into the dry and mix until combined.
  • Add the blueberries and mix until incorporated.
  • Heat a frying pan over medium heat.
  • Pour pancake batter into the pan and let cook for a few minutes until bubbles form on the surface, then flip and cook the other side.
  • Top with your favorite pancake toppings and enjoy!