Blueberry Lemon Pancakes
What do you do when you’ve gone blueberry picking and your freezer is packed with frozen blueberries? Make blueberry pancakes!
It seems like I’ll be making these for quite some time (hey, I’m not complaining! 🙂 ).
Confession: I definitely enjoyed blueberry picking more than was socially acceptable for a 22-year-old. Like wayyy more. But I’m okay with that 🙂 .
If you’re like me, you’ve also been searching for the perfect healthy pancake recipe for quite some time. Good news: You’ve just found your new go-to.
(This recipe was adapted from Sweet Peas and Saffron).
Blueberry Lemon Pancakes
Ingredients
Dry
- ½ cup whole wheat flour
- ½ cup flour
- 2 tablespoons turbinado sugar (also called raw sugar)
- 1 tablespoon almond flour
- 1 tablespoon flax meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Wet
- 6 tablespoons milk
- 1 large egg
- ¾ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
Mix-Ins
- 1 cup blueberries, fresh or frozen
- ¼ cup slivered almonds
Other
- Earth Balance (or oil of choice), for greasing pan
Instructions
- Mix dry ingredients together in a small bowl. Set aside.
- Mix wet ingredients together in a large bowl.
- Add the flour mixture to the wet mixture and mix until just combined. Be sure not to over-mix. Stir in blueberries and almonds. The batter should be thick and sticky.
- Heat some Earth Balance in a griddle pan over a medium flame. Once the butter-like spread has melted, drop the batter in circles onto the griddle using two spoons or a ladle. Allow pancakes to cook on one side until they are golden-brown. Flip and repeat on the other side. Continue this process until batter is finished. (Cooking tip: You will know that pancakes are ready to be flipped when you see small bubbles forming on their edges. Do not rush the flipping process! You may wind up with scrambled pancakes!).
- Serve pancakes topped with Greek yogurt and blueberries.
Notes
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