Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 2 tbsp (25g) Coconut sugar
  • 1 tbsp Baking powder
  • 0.5 tsp Sea salt
  • 1 cup (240ml) Unsweetened almond milk
  • 0.5 cup (120g) Plain Greek yogurt
  • 1 Large egg
  • 2 tbsp (28g) Unsalted butter, melted
  • 1 tsp Vanilla bean paste
  • 1.5 cups (225g) Fresh blueberries
  • 1 tsp Lemon zest
  • 1 tsp Coconut oil (for griddle)

Instructions:

  1. In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, and sea salt.
  2. In a separate jug, emulsify the almond milk, Greek yogurt, egg, melted butter, and vanilla bean paste.
  3. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined, ensuring small lumps remain.
  4. Gently fold in the fresh blueberries and lemon zest. Allow the batter to rest for 5 minutes to hydrate the starches.
  5. Heat a non-stick griddle over medium-low heat and lightly grease with coconut oil.
  6. Scoop 1/4 cup of batter per pancake. Cook until edges look matte and bubbles begin to burst on the surface.
  7. Flip the pancakes and cook the second side for 2 minutes until golden brown and cooked through.