Lemon Blueberry Pancakes

Add all-purpose flour, baking powder, turbinado sugar, non-dairy milk, ¼ cup vegetable oil, and ¼ tsp salt to a large bowl and whisk. Add lemon zest and just ¾ cup blueberries and gently mix to combine.

Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add ¼ cup batter to the skillet. Cook until batter begins to bubble, 2 to 3 minutes. Flip pancake and cook an additional 2 minutes, or until cooked through. Repeat with remaining batter. (You should get about 14-16 small pancakes.)

Optionally, serve with your favorite toppings. We like butter, maple syrup, and the remaining blueberries. Enjoy!