Vegan Lemon 'Buttermilk' Pancakes with Blueberry Sauce

By jeenikeen

Ingredients

• Blueberry Sauce:
• 1 cup non-dairy milk, such as almond milk
• 1 tsp apple cider vinegar
• 1/2 medium banana, mashed well
• 2 Tbsp vegetable oil
• 1 Tbsp organic, unrefined sugar
• 1 cup all-purpose flour
• zest of 1 lemon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• pinch of sea salt
• 2 cups unsweetened frozen blueberries
• 1/3 cup organic, unrefined sugar
• 1 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1/4 tsp cinnamon
• 1 Tbsp arrowroot powder or cornstarch
• 1 Tbsp cold water

Details

Servings 6
Adapted from kokoskitchen.com

Preparation

Step 1

Add apple cider vinegar to almond milk and let sit 5-10 minutes, until curdled. Pour into a medium sized mixing bowl and add mashed banana, vegetable oil, sugar, and lemon zest. Mix well.

Add flour, baking soda, baking powder, and sea salt. Whisk until mixture just comes together; it will still be lumpy. Do not over-mix.

Preheat griddle or frying pan to medium heat (I set mine at 350 degrees F/ 177 degrees C) and lightly oil. Ladle batter onto pan or griddle, about 1/4 cup at a time. When pancakes are slightly hardened around edges and bubbles are forming and popping on top, flip over and cook through.

You can keep these warm in a low-heat oven (200 degrees F / 93 degrees C) as you make them all.

Blueberry Sauce:

In a saucepan, add blueberries, sugar, lemon juice, lemon zest and cinnamon. Mix arrowroot or cornstarch with cold water and a small bowl until well mixed. Whisk into blueberry mixture and bring to a boil. Reduce heat to a simmer and simmer until thickened (a few minutes). Remove from heat. Use immediately, or keep in the fridge.