Over the past year waffles and pancakes have become a common weekend breakfast. Not a good way to start off a workday morning, but when the rest of the day will most likely be spend lounging around the house, they are the way to go. I woke up this morning wanting blueberry pancakes. And what goes best with blueberries? Why lemon of course!
Inspired by this recipe from Jamie Cooks it Up.
1 lemon (or 2 small ones. You want about 1/4 cup juice, plus zest)
1 cup flour
¼ cup whole wheat flour
¾ tsp salt
½ tsp baking soda
2 tsp baking powder
1 cup liquid (I do about 1/2 almond milk, 1/2 cup water)
1/2 cup apple sauce*
Mix together dry ingredients. Grate lemon zest into dry and mix. Mix all wet ingredients together (including flax egg) and pour into the dry. Mix until just combined. I used a ½ cup measuring cup to pour batter onto a hot pan. Sprinkle with blueberries.
The batter tasted sort of bitter to me, but don’t panic. The final result tastes like a flat, lemon blueberry muffin. No syrup necessary (but a lemon juice + maple syrup glaze does taste good…) AND way faster than waiting for the oven to preheat, cooking muffins etc.
*If no apple sauce, add in 2-3 tbsp sugar and increase liquid by about 1/3 cup. I prefer muffins and pancakes on the less sugary side.
I don’t find an egg or egg substitute to be necessary, but feel free to throw in some flax or chia seeds.