Lemon-Infused Blueberry Cornmeal Pancakes

1. Preheat Pan

Preheat a large non-stick pan over medium-high heat.

2. Combine Dry Ingredients

Sift together the all-purpose flour, cornmeal, baking powder, and salt into a mixing bowl.

3. Combine Wet Ingredients

In a separate bowl, combine the canola oil, plain soy milk, water, vanilla extract, pure maple syrup, and grated lemon zest. Stir until well mixed.

4. Mix Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. It's alright if the batter has a few lumps.

5. Fold in Blueberries

Gently fold in the fresh blueberries, being careful not to crush them.

6. Cook Pancakes

Lightly grease the preheated pan with cooking spray or a little oil. Using a 1/4 cup measuring cup or an ice cream scoop, pour the batter onto the pan to form pancakes. Cook each pancake for about 4 minutes, or until bubbles form on the surface and the bottom is golden brown.

7. Flip and Cook

Flip the pancakes and cook them on the other side until the bottoms are browned and the pancakes feel barely firm to the touch.

8. Serve

Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, adding more oil to the pan as needed. Serve the pancakes warm.