Blueberry Lemon Pancakes Gluten Free & Dairy Free

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Breakfast

How to make Vegan Butter

in a measuring cup measure out 2 1/2 cups of non dairy milk I use almond or oat.

Stir in juice of 1 lemon about 3 tablespoons .

Let sit for 5 minutes .."ta da" buttermilk

1 cup gluten free flour ( I use bobs red mill blue bag)

1 cup almond flour

2 tablespoons maple syrup

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

2 eggs

2 1/2 cup vegan buttermilk

2 tablespoons melted vegan butter

1-1 1/2 cup blueberries

3 tablespoons fresh lemon juice

zest of 1 lemon

Prepare buttermilk see prep notes.

In a large bowl mix together dry ingredients, now add eggs ,butter, maple syrup, and butter milk.

Whisk until its smooth no lumps. Stir in blueberries and lemon zest ..

Pour onto griddle and enjoy

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