I had been craving blueberry pancakes, so I decided to make them for breakfast this sunday. While I was prepping the ingredients, I thought that lemon would also be a great addition. And then cream cheese came into play and I instantly knew, that these pancakes would be a winner. Little did I know, that they would taste like „buttermilk“ pancakes. Guys, seriously, these babies are so good!

WHAT YOU NEED – serves 2-4:

1 1/2 cups organic spelt flour
1 cup oat milk
1 tsp baking powder
1/2 tsp baking soda
1 vegan egg – 1 tsp egg replacement or flax meal mixed with 50 ml water and let set for 5 min
1 Tbsp lemon juice
Zest of 1 organic lemon
1 cup blueberries
1 Tbsp maple syrup
1/4 tsp vanilla powder
a pinch of cardamon powder
Pinch of salt
coconut oil for cooking

HOW TO:

1| Mix all wet and all dry ingredients in two separate bowls. Make sure to run the flours through a sieve, so your batter doesn’t get lumpy. Then add the wet ingredients to the dry ones and fold until it forms a smooth batter. Fold in the blueberries. Don’t overwork the batter, so your pancakes get nice and fluffy.

2| Grease a preheated non stick pan with coconut oil, slowly add 3-4 portions of the batter. Flip them once bubbles have formed on top of the pancakes. Use two pans, so you finish the pancakes faster.

3| Smother each pancakes with vegan cream cheese, stack them and serve with more blueberries and maple syrup.