Long weekends call for sleeping in and….pancakes!!! These lemon blueberry pancakes will make you wish every weekend was a long weekend!! And with oats, Greek yogurt & blueberries, you won’t feel as bad about eating the whole stack 😉
Lemon Blueberry pancakes
makes 6 pancakes
1 cup flour
1/2 cup quick oats
1 tsp baking powder
1 tsp sugar (optional)
Pinch of sea salt
1 tbsp butter, melted
1 cup milk
1/4 cup Greek yogurt
1/2 tsp vanilla
Zest of half a lemon
1/2 cup fresh or frozen blueberries
Whisk dry ingredients in a large bowl, set aside. In a microwave safe dish, melt the butter then let cool for two mins. Add milk, Greek yogurt, egg & vanilla. Whisk until well combined. Add lemon zest & mix gently. Batter should be pourable thick, add flour or milk 1 tsp at a time if you feel it needs it..
Heat non-stick pan or griddle to medium & grease with coconut oil.
Pour batter slowly then top each pancake with a sprinkle of blueberries. Cook 2-3 mins on each side, flipping when you see bubbles forming in the cooking pancake.
Stack & drizzle!!!…
Photo tip: Don’t let your daughter steal a bite before you take the photo! Lol…
Party tip: Making double the recipe for a brunch party? Keep cooked pancakes in a 200 degree oven until you’ve cooked all the pancakes to serve!