1 cup whole wheat pastry flour or white wheat flour
½ cup all-purpose flour
1 Tbsp baking powder
2 Tbsp sugar
Zest of 1 lemon
½ tsp salt
1 large egg
2 Tbsp canola oil
1 cup unsweetened almond milk
2 Tbsp freshly squeezed lemon juice
1⅓ cup fresh blueberries
Instructions
Preheat an electric griddle or skillet over medium heat.
In a medium bowl, whisk to combine the flours, baking powder, sugar, lemon zest, and salt. In a second bowl, whisk together the egg, oil, milk, and lemon juice.
Pour the wet ingredients into the dry and mix with a spatula until nearly combined; fold in blueberries.
Drop batter on hot griddle by the ¼ cup, spreading to create a 4-inch diameter pancake. Cook 2-3 minutes or until bubbles rise to the surface and the pancakes are slightly golden; flip and cook an additional 2-3 minutes. Serve immediately.