Blueberry Pancakes Recipe

Begin by combining the almond milk and lemon juice in a small bowl. Let this mixture sit for about 5 minutes to create a dairy-free "buttermilk."
In a separate bowl, whisk together the whole-wheat flour, honey, baking powder, baking soda, and salt.
Crack the egg into the dry ingredients, then add the almond milk mixture and melted butter. Stir everything together until just combined. Be careful not to overmix, as this can lead to dense pancakes.
Preheat a nonstick skillet over medium heat. Use a small amount of coconut oil or butter to lightly grease the pan, which will give the pancakes a delightful, light crust.
Pour roughly 1/3 cup of batter onto the skillet for each pancake. Gently spread the batter into a round shape. Drop a handful of blueberries onto each pancake.
Cook the pancakes until bubbles form on the surface and the edges appear set, about 2 to 3 minutes. Flip them carefully and cook for an additional 1 to 2 minutes, or until they are fluffy and cooked through.
Serve these heavenly pancakes with a drizzle of honey, pure maple syrup, or a bit of Greek yogurt for added protein.