Lemon Blueberry Pancakes

These Lemon Blueberry Pancakes are light, fluffy, and bursting with fresh flavors, making them a perfect breakfast treat. The zesty lemon pairs beautifully with sweet blueberries, creating a delightful start to your day.

Ingredients

• all-purpose flour - 150 grams
• baking powder - 10 grams
• baking soda - 2 grams
• salt - 1 gram
• coconut milk - 240 milliliters
• maple syrup - 30 milliliters
• lemon juice - 15 milliliters
• lemon zest - 1 teaspoon
• blueberries - 100 grams
• coconut oil - for cooking

Steps

1. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the coconut milk, maple syrup, lemon juice, and lemon zest until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat and add a small amount of coconut oil.
6. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes on the other side until golden brown.
7. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
8. Serve warm with additional blueberries and a drizzle of maple syrup.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.24 L

Health Benefits

• Blueberries are rich in antioxidants, which can help reduce inflammation.
• Lemon provides vitamin C, supporting immune function and skin health.

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