Happy Memorial Weekend! How are you celebrating? How am I celebrating?
With fresh blueberries and bright bursts of lemon. This weekend is an ode to blueberries and the finest of flavors.
It’s difficult to not completely fall in love with the sight of fresh blueberries. They look like the epitome of a summer treat. With my new carton, I almost wanted to bake a blueberry pie. But we had a long weekend coming up and I couldn’t resist pancakes. It’s impossible to fail with homemade pancakes, especially when blueberries are added to them. When I smelled the fresh scent of lemon in these and saw the bright colored berries bursting as they cooked on the griddle, I could tell this dish was going to be perfection.
Most people are a fan of regular blueberry pancakes, but there is something about adding fresh lemon zest that totally brightens them up. It’s one of those “wow” flavor combinations, and yet so easy and simple to create! Tell everyone you know that this dish is not only easy, but vegan, refined white sugar free and white flour free! A dish with such irresistible flavor (and health benefits) is sure to become a favorite!
- 2 Tablespoons Flax in 2 Tablespoon unsweetened Almond Milk (or can use 1 egg)
- 2 cups unsweetened Almond Milk
- Juice of 1 Extra Large Lemon (about 1/3 cup)
- 2 cups White Wheat Flour
- 2 1/4 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Pink Salt
- Zest of 2 Extra Large Lemons
- 3 Tablespoons Coconut Oil, melted
- 1/4 cup Maple Syrup or Raw Honey
- 2 teaspoons Pure Vanilla Extract
- 2/3 cup Fresh Blueberries
- In a small bowl, combine flax in 2 tablespoons of almond milk. Set aside. Combine almond milk and lemon juice in small bowl or liquid measuring bowl and set aside.
- In a medium sized bowl mix together the flour, baking powder, soda and salt. Add lemon zest, coconut oil, sweetener, flax mixture, almond milk mixture, and vanilla. Mix all together until just incorporated. The trick to light and fluffy pancakes is to not over mix!
- Pour in blueberries and gently fold them in. On a hot griddle or pan, cook the pancakes at 350 degrees until nice and golden. Serve with maple syrup, fresh lemon juice, powdered xylitol, whipped cream, and/or more fresh blueberries!
Vanilla Gold Macarons
Chocolate Chip Oatmeal Pancakes
Birthday Cake Batter Bars
No-Bake Chocolate Raspberry Brownie Bites
Peanut Butter Protein Blondies
Esther says
These were delicious!! I just made a half-batch and am in grave danger of eating the entire stack myself :). They don’t even need syrup! Thank you for the wonderful recipe!