Blueberry Lemon Pancakes
Blueberry Lemon Pancakes are light, bright, and just sweet enough. Fresh lemon zest adds a little lift, blueberries bring natural sweetness, and the batter comes together quickly with simple, everyday ingredients. Letting the batter rest for a few minutes makes the pancakes extra fluffy, and they cook up soft and tender every time. These are perfect for slow mornings, weekend breakfasts, or anytime you want something cozy with a fresh twist.
Servings: 3
Ingredients
- 1 cup whole wheat flour or oat flour
- 1 tbsp baking powder
- pinch sea salt
- 1 cup almond milk or any milk
- zest of 1 lemon
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1/2 cup blueberries
Instructions
- Combine the flour, baking powder, and salt in a bowl.
- Add milk, lemon zest, maple syrup, and vanilla, and stir until combined.
- Let it rest for about 5 minutes. Then add the blueberries.
- Heat a nonstick skillet over medium heat, add about 1/3 cup of the batter per pancake, and cook on each side for about 2 minutes until lightly browned.
- Serve with maple syrup and blueberries or peanut butter and bananas!