These pancakes are the perfect breakfast or brunch for the Spring and Summertime! Blueberry and lemon are a match made in heaven. Lemon juice and lemon zest add freshness and tangyness to this delicious pancake recipe that is ready in 10 minutes! They’re also vegan and oil-free. Try these light and fluffy Blueberry Lemon Pancakes for your next brunch.

Serves: 2

Ingredients:

• 1 cup light spelt flour (or all-purpose flour)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• pinch of salt
• 3 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup water
• 1 1/2 cup fresh blueberries

Directions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Add the lemon juice, maple syrup, lemon zest, vanilla, and water, and whisk until smooth.
3. Fold in the fresh blueberries. You can also use frozen blueberries, if you don’t mind the blueberry juice leaving streaks of colour.
4. Preheat a large non-stick pan.
5. When the pan is heated, spoon the batter onto the pan to form medium-sized pancakes. Cook for a few minutes on this side. When the tops become bubbly and the underside has browned, flip the pancakes and cook about 2 minutes more. Repeat with the rest of the batter.
6. Garnish with additional lemon zest if desired and serve with maple syrup. Enjoy!

For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com