Let’s talk pancakes shall we? Now listen, we all have our skill set and mine has never been making or shall I say flipping pancakes, so I tend to only have them when I’m in a restaurant or my best friend’s kitchen. But one of my favorite influencers, posted on her IG about pancakes. From that moment on, I only wanted pancakes. Quick Whole Foods visit later, and I was in business my friends!
Any of my nearest and dearest will tell you, I have a soft spot in my heart of hearts for all things lemon blueberry. My mother-in-law had introduced me to this wonderful combination of magical ingredients when she made me a lemon blueberry cheesecake for my birthday one year (she continued to make said cheesecake every birthday until she passed). So I thought, lemon blueberry….pancakes…..what could go wrong? Nothing, absolutely nothing went wrong with these pancakes. Here’s what you need and how you make deliciousness that is pancakes:
- Pancake mix (use your favorite) I used Birch Benders Plant Protein Pancake & Waffle Mix.
- Unsweetened Almond Milk
- Ground flax seeds
- Lemon – zest and juice from half
- Granola (again, use your favorite) I used Purely Elizabeth in Vanilla Almond Butter. I personally, love this brand. They mix seeds in with the grains and it makes it really yummy.
- Vanilla extract
- Butter- I prefer vegan butter and my favorite is Miyoko’s Creamery. it’s really delicious and honestly tastes just like real butter.
- Maple syrup – don’t cut corners here, go for the good stuff.
You’re going to start by mixing your ingredients together. Pancake mix, almond milk, flax seed about a teaspoon (takes place of egg), zest, lemon juice, splash of vanilla, sprinkle of cinnamon, blueberries and granola. Mix well and set aside. You want to let the mix “rest” for a couple of minutes. So while that’s happening. Get your pan or griddle ready, personally I’m a big fan of cast iron skillets, they keep an even heat and give you those little crispy edges. Add butter to pan to heat up. Add a scoop of your pancake mix to the pan, I’d say a couple of heaping tablespoons depending on how big and thick you want your pancakes. Cook until edges begin to bubble. This is where things get dicey, if you are anything like me lol. Take a spatula, I used a fish spatula because its a little wider; carefully slide under pancake it should go in pretty easy since we greased the pan properly. Once under flip. Cook through for a couple more minutes. Add to plate with a spread of butter. Repeat until you have used all your mix. Top your pancakes with some more granola and blueberries. Warm up some of your maple syrup and drizzle on top. Y’all these pancakes were so good, I had to make them again this past weekend for my girlfriends! I’m tellin ya you will not be disappointed. If you try them and post to your social media tag me in them! I’d love to see what you come up with.
Until next time y’all. Happy eating!