Lemon Blueberry Pancakes

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Whisk together flour, baking powder, egg replacer, salt and nutmeg. Set aside. In separate bowl, whisk together yogurt alternative, 2 tablespoons oil, sugar, lemon juice, lemon zest and vanilla; stir into flour mixture until just combined (batter will be lumpy), then let stand for 15 minutes.

4. Heat large nonstick skillet over medium heat, brushing with some of the remaining oil. Pour scant 1/4 cup batter per pancake into skillet, leaving space between each pancake. Add 1 tablespoon of the blueberries to each pancake.

5. Cook pancakes, in batches, for about 2 minutes or until bubbles form on the surface. Then flip and cook for 1 to 2 more minutes, until golden brown and set in the center. Wipe skillet between batches. Hold prepared pancakes in a warm oven until ready to serve.

6. Serve pancakes with remaining blueberries and maple syrup.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!