Pancakes are a popular breakfast choice. This pareve version is a bit more wholesome but doesn’t compromise on fluffiness and texture at all.

Yields 14 pancakes

• 1 cup flour (I use white spelt; 80% whole wheat is also good)
• 1 Tbsp baking powder
• 1/4  tsp salt
• pinch cinnamon (optional)
• 1 tsp freshly squeezed lemon juice
• 1 cup oat milk
• 1 egg
• 2 Tbsp avocado oil
• 1 1/2 –2 Tbsp natural maple syrup
• 1 tsp vanilla extract

Blueberry Sauce

• 1/2  cup frozen blueberries
• 2 tsp natural maple syrup
• 1 tsp freshly squeezed lemon juice

Whisk the flour, baking powder, salt, and cinnamon, if using, in a large bowl. Add the lemon juice to the oat milk and let it sit for 5 minutes to thicken slightly and sour.

Add the oat milk, along with the rest of the ingredients, to the flour mixture. Combine, but don’t overmix. Leave a few lumps in the batter to ensure light and fluffy pancakes.

Spray a large nonstick frying pan with cooking spray and heat it over medium-high heat. Pour a little less than ¼ cup batter per pancake. Cook for a few minutes, or until bubbles appear on the surface. Carefully turn over and cook on the other side. Remove to a plate. Repeat until the batter is used up.

To prepare the sauce, simmer all ingredients in a small pot until syrupy. Pour over pancakes when serving.

Tip: You can also serve this with a maple-nut drizzle. Simply combine 2 Tbsp natural maple syrup, 1 Tbsp almond butter, tahini, or nut butter of choice, and 1–2 Tbsp water. Stir until smooth.