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Vegan Lemon- Blueberry Barley Pancakes

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

  1. If using a flax egg make it first. Set aside for use later.
  2. Combine dry ingredients. 
  3. Add the milk and flax egg.
  4. Gently add the blueberries, lemon juice and some zest.
  5. Be careful not to over mix, leave to rest while starting syrup. 
  6. Start the syrup by adding blueberries sugar and lemon to a medium heat pan. *for a thicker syrup add cornstarch.
  7.  Grease pan with butter/oil of choice.
  8. When pan is hot add pancake batter.
  9. Flip once sides brown and or several bubbles are formed.
  10. Garnish with remaining lemon zest, top with syrup and enjoy!     

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