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
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 later.
- Combine dry ingredients.
- Add the milk and flax egg.
- Gently add the blueberries, lemon juice and some zest.
- Be careful not to over mix, leave to rest while starting syrup.
- Start the syrup by adding blueberries sugar and lemon to a medium heat pan. *for a thicker syrup add cornstarch.
- Grease pan with butter/oil of choice.
- When pan is hot add pancake batter.
- Flip once sides brown and or several bubbles are formed.
- Garnish with remaining lemon zest, top with syrup and enjoy!
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