Name: Lemon Blueberry Mascarpone Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ⅓ cup softened unsalted butter; 2 tbsp sugar; 1 tsp vanilla extract; 1 tbsp lemon zest; ½ cup mascarpone cheese; 1 cup all purpose flour; 2 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; 1 tbsp vegan egg replacer (I use Bob's Red Mill Egg Replacer ™); 1 ¼ cups unsweetened almond milk (may add slightly more or less depending on desired batter consistency); 1 tbsp lemon juice

These are by far my absolute favourite pancakes, combining two refreshing summery flavours enrobed with creamy mascarpone cheese.

Prep Time15 minsCook Time20 minsTotal Time35 mins

Yield: 10 pancakes

INGREDIENTS

⅓ cup softened unsalted butter

2 tbsp sugar

1 tsp vanilla extract

1 tbsp lemon zest

½ cup mascarpone cheese

1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 tbsp vegan egg replacer (I use Bob's Red Mill Egg Replacer ™)

1 ¼ cups unsweetened almond milk (may add slightly more or less depending on desired batter consistency)

1 tbsp lemon juice

DIRECTIONS

Combine oil, sugar, vanilla and lemon zest in a bowl and whisk together

Add flour, baking powder, baking soda, salt, egg replacer, milk and lemon juice. Whisk until well combined.

Heat stove top to medium. Oil a pan and cook ~3 tbsp of batter on each side for 2-3mins until golden brown.

Top with your favourite toppings: lemon zest infused whip cream, blueberries, maple syrup or ice cream. Enjoy!

Ingredients