This summer, we were lucky enough to pick up some delicious deliveries from Tree-Ripe. We bought peaches at the beginning of the summer (and made awesome recipes like Peach Pancakes and Sangria) and blueberries near the end of the summer. I took a ton of blueberries and froze them to use during the cold months.
Pro-tip for freezing blueberries: Put them in one layer on a baking sheet in the freezer first. Once frozen, transfer to bags or containers.
In the middle of winter, there’s nothing like getting a taste of summer. Here’s a no-fail recipe for vegan blueberry lemon pancakes you can make in a snap.
- 1 ½ cups flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 ¼ cups dairy-free milk
- ¼ cup applesauce
- 3 tbsp Earth Balance, melted
- 1 cup blueberries
- Zest from 1 lemon
Sift together the dry ingredients in a large bowl (flour, baking powder, salt, and sugar.
Make a well in the middle of the bowl and add in the wet ingredients (dairy-free milk, applesauce, and Earth Balance). Combine again. Fold in the blueberries and lemon zest. Mix until everything is evenly incorporated, but don’t stir too much.
Pour ¼ cup worth of batter at a time into a greased griddle or frying pan on medium. Heat until you see large bubbles forming on the top, then flip. Heat until brown and serve with whatever you like – maple syrup? Earth Balance? Powdered sugar? The pancake is your pancake-flavored oyster.