Umi In The City

We love to eat pancakes in the morning. But nothing is better than pancakes you can feel good about eating. It can be very tempting to pop open a box of prepackaged pancakes, but the truth is pancakes from scratch are very easy to make.  They are also an easy way to get in a serving of fruits. This morning I decided to make lemon blueberry barley pancakes. It sounds fancy but they were quick to put together. The ingredients    The pancakes 1 cup barley flour 1 tsp. baking powder dash of salt 2 tsp of sugar (I used coconut sugar) 1 cup milk (I used soy but any milk would do) 1 flax egg (1 tsp of ground flax and 3 tsp water, feel free to use your favorite egg) Juice from half a lemon heaping handful of blueberries (I used frozen) zest from one lemon    The syrup  1 1/2 blueberries (* no need to add water when using frozen blueberries)  2 tsp sugar (I used coconut sugar) juice from 1/4 lemon  Directions If using a flax egg make it first. Set aside for use late