Ingredients
Scale
- 1 cup flour
- 2 tablespoons organic sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk
- 1 tablespoon lemon juice
- 1 teaspoon almond or vanilla extract
- 1 cup fresh blueberries
- 1 bunch basil, thinly sliced
Instructions
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a bowl add almond milk, lemon juice, almond or vanilla extract.
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Fold the blueberries and sliced basil into the batter.
- Let batter rest for 5 minutes.
- Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup, coconut whip and additional blueberries and basil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2