Dairy and Egg Free Lemon & Blueberry Pancakes

Ingredients:

1 1/4 cups plain flour

1 1/4 cups water

2tbsp caster sugar

2tsp of baking powder

2tbsp of olive oil

200g of blueberries

1 Lemon

1) Mix together all of the dry ingredients in a large bowl, adding the zest of the lemon.

2) Beat in the wet ingredients using a whisk until all the lumps are gone. Leave the batter to stand for 5 minutes.

3) Heat a non-stick pan on medium heat and cook each pancake until the batter bubbles and looses its shine.

4) To serve, squeeze over lemon juice and sprinkle with sugar.