Lemon Blueberry Pancakes Recipe courtesy of Silk

Lemon Blueberry Pancakes

Recipe brought to you by Silk.


  • 1 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. egg replacer?
  • 1/4 tsp. salt
  • Pinch ground nutmeg
  • 1 1/2 cups Plain Silk Dairy-Free Yogurt Alternative?
  • 1/4 cup vegetable oil?
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. lemon juice
  • 2 tsp. finely grated lemon zest
  • 2 tsp. vanilla extract
  • 1/2 cups blueberries


  • 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). Let stand for 15 minutes.
  • Heat large, nonstick skillet over medium heat; brush 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, in batches, for 2 minutes or until bubbles form on surface; flip and cook for 1 or 2 minutes or until golden brown and set in the center. Wipe skillet between batches. Serve with remaining blueberries and maple syrup.

Makes 6 servings.

Nutrition per serving: 260 calories, 6g protein, 34g carbohydrate, 2g dietary fiber, 11g fat (1g sat. fat), 0mg cholesterol, 230mg sodium