Lemon and blueberry pancakes
These lemon and blueberry pancakes are zesty, sweet, fluffy and packed with so much flavour1
Ingredients
- 1 cup self raising flour
- 1 tsp baking powder
- 1 egg
- 3/4 cup almond milk or milk of choice
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- juice of half a lemon
- 3/4 cup fresh or frozen blueberries
Toppings
- greek yoghurt
- maple syrup
- berry chia jam (1/2tbsp chia seeds + 1/3c frozen berries) or jam of choice
Instructions
- In a bowl combine the egg, almond milk, vanilla extract, maple syrup and lemon juice. Mix in the flour and baking powder. Once all combined fold in the blueberries.
- Heat a non stick pan to medium heat and add a teaspoon of butter or oil. Using a 1/4 cup, scoop mixture into the pan. Repeat for as many pancakes will fit in your pan.
- Wait until bubbles start to form on top of the pancakes (about 3-5 minutes), flip and cook for another 1-2 minutes. Transfer to a plate and cook the rest of the pancakes.
- Once the pancakes are cooked, prepare your toppings. To make the berry chia jam microwave 1/3 cup frozen berries with 1/2 tbsp chia seeds for 1 minute, then mash together with a fork.
- Add the chia jam, along with some yoghurt and maple syrup (or toppings of choice) and enjoy!
Notes
Feel free to use whatever toppings you like, this is just what I like to use!