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Hi, I’m Lisa from Farmhouse on Boone and today I’m going to share with you my recipe for Lemon Blueberry Pancakes
Most mornings I serve my family scrambled eggs and kefir smoothies for breakfast. I feel good about that because the meal is packed with protein, antioxidants, and probiotics.
But, some mornings, I give in to my children’s protests and serve something a little more exciting.
Anytime I mention the word pancakes I am guaranteed morning smiles from all of my little ones. Although this is a compromise meal I still use quality ingredients to make it a healthier choice, like pastured eggs from our chickens, raw organic milk from a local dairy, local raw honey, organic blueberries, homemade vanilla and organic whole grain flour. At least my kids aren’t getting GMO’s and high fructose corn syrup.
Today I am going to share one of our favorite variations to this all American popular breakfast fare, lemon blueberry pancakes.
For this recipe you will need:
1 and 1/4 cup milk
1 teaspoon vanilla
4 tablespoons melted coconut oil
1 cup whole grain wheat flour
3/4 cup unbleached all purpose flour
3/4 teaspoon salt
2 and 1/2 teaspoons baking powder
2 and 1/2 tablespoons honey
1 cup frozen blueberries
2 drops lemon essential oil (Only use a brand that has a supplement label, such as Doterra, and still use caution when ingesting essential oils)
How to make it:
In a medium bowl mix the eggs, milk, vanilla, coconut oil and lemon essential oil.
In a separate bowl combine the flours, salt and baking powder.
Fold in the blueberries.
Add 1/2 cup of batter to a preheated skillet over medium to low heat. Once the top has bubble, give them a flip.
For the blueberry syrup, add 1 cup of frozen blueberries to a small saucepan. Heat until the berries melt and pop. There will still be some whole blueberries, but it should have a syrup consistency. Add two tablespoons of honey and remove from the heat. If more sweetness is desired, add more honey.
Pour the berry syrup over a short stack and enjoy!
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