A couple weeks ago, I attended a Girls Camp for the girls in our church youth group. Girls Camp is about four days of hiking, climbing, singing and fire building. We stay busy and as such, we get hungry! Here’s something you might not know about teenage girls – they know how to eat just as well as teenage boys.
Every morning, we had breakfasts that usually included some kind of a starch/carb, protein and fruit. Every meal needed to be hearty to keep us going throughout the day.
After such decadent breakfasts every morning, I needed to step it up at home! I was inspired to revisit a classic pancake recipe. We have been making this recipe for over a year now – vegan “buttermilk” pancakes with loads of lemon zest and blueberries! Sugar-free, dairy-free and whole grain pancakes are a healthy, vegan (and still deliciously fluffy) alternative to true buttermilk pancakes!
These healthy cakes are a fantastic way to enjoy the fresh berries of the season. I will admit, even though I was inspired to make more delicious breakfasts, I actually ate these pancakes for dinner! They are so yummy that they are great for any meal and may be one of my most made recipes on this site. The zest, sweetness and brightness of these pancakes just make me happy! It’s summer – there’s no better time to enjoy these blueberry lemon pancakes than now!