FLUFFY VEGAN LEMON POPPYSEED PANCAKES W/ BLUEBERRY SWEET CREAM!

1. In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
2. In a medium bowl add the almond milk, apple cider vinegar, melted vegan butter, apple sauce and whisk to combine.
3. Add the wet mixture to the dry ingredients along with poppy seeds and lemon zest and gently fold with a rubber spatula until just combined. Do not over mix! It's okay if your batter looks a bit lumpy.
4. Add the vegan butter to a non stick pan over medium low heat. Once the vegan butter has melted, reduce the heat to low and add ⅓ cup or 1/2 cup of batter to the pan, depending on how big or small you want them.
5. Cook for 1-2 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
6. To make the blueberry sweet cream, combine vegan cream cheese with pure maple syrup and mix, then add spoonfuls of the blueberry jam and mix gently a couple times. Don’t over mix! You want pretty swirls.

Serve the pancakes with layers of blueberry sweet cream and maple syrup.