• 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp egg replacer
  • 1/4 tsp salt
  • pinch of ground nutmeg
  • 1 1/2 cups Silk 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 as needed

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.

Recipe by Silk.