{recipe} Blueberry Lemon Pancakes

One of my favorite things about summer, is the abundance of all kinds of deliciously nutritious berries.  I am a huge fan of blueberries.  So combining one of my favorite berries with one of my favorite breakfast foods, is - well a given.  Blueberry pancakes are delicious on their own, but add a splash of lemon with some freshly grated lemon zest and they become something truly fabulous.

  BLUEBERRY LEMON PANCAKES:
* serves 4

1 1/3 cup whole wheat flour (I use King Arthur white whole wheat flour)
1 tsp baking powder (make sure is it aluminium free)
1/2 tsp baking soda (Bob's Red Mill is my favorite brand)
1/2 tsp celtic sea salt
2 tbsp unsalted butter, melted + more for cooking
1 large egg
1 cup whole milk
1 tbsp honey (I like using raw honey)
1 tbsp lemon juice, freshly squeezed
1 tsp lemon zest, freshly grated
1 cup blueberries, fresh or frozen
butter, raw honey, and/or pure maple syrup for serving.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In a large bowl combine the whole wheat flour, baking powder, baking soda and celtic sea salt.  In medium bowl whisk together the melted butter, egg, whole milk, honey, lemon juice, and the lemon zest.  Stir the wet ingredients into the dry ingredients until combined (it is ok if a few tiny lumps remain.)

Heat a large pan or griddle over medium heat and grease the pan with butter.  Add 1 to 1 1/2 tablespoons (I find that a cookie scoop makes this task effortless) of the pancake batter onto pan or griddle and top with a few blueberries.  Cook the pancakes for about 2 minutes, flip and cook for two more minutes.  Repeat this process until all the batter has been transformed into delicious pancakes.

Serve with butter, honey and/or pure maple syrup.

Keep the blueberry lemon pancakes in an airtight container on the counter for 1 day.

Freezer friendly: These blueberry lemon pancakes, freezes beautifully.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.) Place the blueberry lemon pancakes on the baking sheet lined with parchment paper.  Freeze for 30 minutes. Transfer the frozen blueberry lemon pancakes to a labeled (content and date) freezer zipper bag, I also cut the parchment paper from the baking sheets to stick in between the blueberry lemon pancakes to prevent them from sticking to each other.  Freeze for up to 3 months.