Blueberry Lemon Pancakes (made with sprouted flour)

Bursts of lemon and sweet blueberries set this pancake recipe apart. Served with lemon wedges and homemade powdered sugar, it’s lightly sweetened with that lovely tart and sweet contrast. It’s perfect to make when you hadn’t thought about dinner until 15 minutes before, since it doesn’t require any soaking (though I do love my basic soaked pancake recipe). Serve with a few poached eggs for protein, if desired.

I made this both gluten and dairy free by using gluten free sprouted flour and coconut milk. But you can easily use sprouted wheat flour and cow’s milk, if desired.

I know that I should be posting something related to Saint Patrick’s day, but truthfully, with moving next Saturday, I haven’t thought much about it yet! However, last year I posted a delicious Bacon Irish Soda Bread recipe as well as a yummy Dublin Coddle. Both recipes to consider this year!

Blueberry Lemon Pancakes
When serving, slather a good quality butter on the pancakes and then sprinkle with sugar and a generous squeeze of lemon juice. It creates a lovely tangy syrup. You could also serve with pure maple syrup, but it would mask some of the flavor of the pancake. I left out the sugar in the recipe, as I rarely sweeten my pancakes, but I included the correct amount for those of you who do. Without the sugar, you can easily just use 2 teaspoons of sugar per person, when eating two or three smallish pancakes.

1 1/2 cups of sprouted flour (I used a mix of 1 cup of brown rice, 1/4 cup millet, and 1/4 cup quinoa from To Your Health Sprouted Flour)
2 tablespoons of sweetener ( optional)
1 1/2 teaspoon baking powder (or 3/4 teaspoon baking soda)
1/2 teaspoon unrefined salt
1 1/2 cups of milk (dairy free, if desired)
3 tablespoons of melt butter or coconut oil
2 large eggs
1 1/2 tablespoons of apple cider vinegar (if using the baking soda, omit if using the baking powder)
zest from one small lemon (about 1 teaspoon)
1/2-3/4 cup of frozen or fresh blueberries
Lemon wedges and Powdered Sugar

1. Whisk together the dry ingredients (flour through salt) in a medium bowl.

2. In a large pan, melt the butter. In a small bowl whisk together the milk, melted butter, eggs, and zest. Gently whisk together in the medium bowl until just combined. Fold in the blueberries.

3. Over medium or medium high heat, pour about 1/4 cups worth of pancake batter into pan. If using a large pan, you can probably make three pancakes at a time. Cook until the edges are browning, and there are bubbles on the top of the pancake. Flip, and cook until the other side is lightly browned. Repeat, greasing pan with coconut oil or fat of choice, as needed, until all of the pancakes are cooked.

4. Serve with butter, lemon wedges to squeeze over, and sugar to sprinkle the pancakes.

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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