I love seeing my son’s eyes light up when I ask if he wants pancakes for breakfast. It’s by far his favorite mealtime option. I make a big batch of toddler-size pancakes at the beginning of the week; enough to eat now, save for tomorrow & freeze for the rest of the week.
Over the months I’ve experimented with different recipes, trying to find that perfect balance of yummy & healthy. Today I think I finally came up with the perfect combination & I am so excited to share it!
Lemon & Blueberry Pancakes
In a small bowl, whisk together the dry ingredients
1 Cup White, Whole Wheat Flour. I use King Arthur brand.
2 TBSP Lemon Infused Sugar. I used the reserved sugar from the Citrus Peels I made last month. As a substitution, add lemon zest to 2 TBSP sugar.
2 TSP Baking Powder
In a medium bowl, whisk together the wet ingredients. Once combined add 1/2 cup whole organic blueberries.
1 Cup Unsweetened Almond Milk
2 TBSP (melted) Coconut Oil
1 Large Egg
1 TBSP Fresh Lemon Juice
Add the dry ingredients to the wet ingredients & mix until just combined. Heat a large skillet over medium heat (greased or nonstick). Add TBSP portions of the pancake mixture to the heated skillet. You can make the pancakes as big or small as you like. Tablespoon portions work best for us; my little man usually eats them grab & go style as he plays or watches the cars rush to work. Once the pancakes start to bubble it’s time to flip.
We usually eat these as is, but you can serve them with maple syrup, agave nectar or even strawberry preserves. Enjoy!