Blueberry Lemon Pancakes

• servings: About 6 pancakes
• active time: 20 minutes

Ingredients

1 cup whole wheat flour

1 tablespoon baking powder

Pinch of salt

1 cup unsweetened almnond milk

Zest of 1 lemon

1 tablespoon pure maple syrup, plus more for serving

½ cup blueberries, plus more for serving

Directions

Combine the whole wheat flour, baking powder, and pinch of salt in a bowl.

Add the almond milk, lemon zest, and maple syrup and stir until combined.

Allow this to sit for 3 minutes and then fold in the blueberries.

Heat a nonstick skillet over medium heat, add ⅓ cup of the batter per pancake, and cook on each side for about 2 minutes, or until browned.

Notes

Plant You cookbook