• Zest lemon. Then, set aside. 
• In a bowl or cup, juice lemon and add in dairy free milk. Let sit for 10 minutes. 

  *This makes a dairy free buttermilk.
• In a large bowl, add lemon zest, flour, baking powder, sugar and salt. Whisk together. 
• Add in melted coconut oil, and the buttermilk once ready. Whisk again, but careful not to over mix. 
• Finally, fold in your blueberries. 
• Once batter is mixed, allow it to sit for 5 minutes. 
• Over medium low heat, add some dairy free butter or coconut oil to a skillet and mix around to coat the bottom.
• Add in ¼ to ½ cup of mixture and let cook for 2-3 minutes or until golden brown on the bottom. 
• Flip and let cook for 1-2 more minutes. 
• Repeat with remaining batter.  

For the Lemon Drizzle

• Whisk together the fresh squeezed lemon juice and vegan butter.
• Whisk in ½ cup of powdered sugar at a time until desired consistency.