These pancakes taste like a glorious Meyer Lemon Cake. But made without the loads of butter and sugar those cakes call for. When topped with syrup, they create a harmonious mixture of flavors. In each bite you get the sweet bursts of blueberries and the taste of fresh citrus. These 2 ingredients seem to so appropriate for Spring recipes and would make a great Easter Sunday meal! Plus these pancakes are made with whole grains, antioxidant rich berries and provide a nice vitamin C boost from the lemons.
1 1/2 cup whole wheat pancake mix
1 cup non fat milk or non dairy milk
1 large egg
1/2 cup blueberries
2 tbsp vegetable oil
1 tsp honey
1 tsp lemon zest
1 tbsp lemon juice
Servings: 7-8 medium sized pancakes
1. Mix all of the ingredients except the berries in a large mixing bowl. Once the mixture is uniform, incorporate the blueberries.
2. Cook the pancakes in batches until golden brown. Use more vegetable oil, or a bit of butter to cook them on a non-stick skillet.
3. TOP with: fresh blueberries, maple syrup, reduced fat cool whip or non fat greek yogurt.
are you hungry for pancakes? Happy Easter!