Whole Wheat Lemon Blueberry Pancakes

INGREDIENTS

2 large eggs
1 1/2 cups milk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 tablespoons sugar
1 tablespoon lemon zest
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

DIRECTIONS

In a medium-sized bowl, combine flour, baking powder, baking soda, and salt.  In a separate bowl, whisk together the egg, milk, lemon juice, and vanilla extract.  Slowly add the melted butter, stirring constantly, to the wet ingredients.

In a small bowl, massage lemon zest into the sugar until fragrant and yellow. Add to wet ingredients. Add wet ingredients to dry ingredients, stirring until just combined. It's fine to have a few lumps left.

Heat your skillet or pan to medium. Add enough butter to just coat the pan and ladle in about a 1/4 cup of batter at a time. Press a few berries into the top of each pancake. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath.

Keep warm in the oven until ready to serve. Serve with maple syrup or your topping of choice. Perfect for a summer weekend!

Vegan Gingerbread Pancakes

INGREDIENTS

Dry:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground or grated nutmeg

Wet:
3/4 cup water
1/4 cup brewed coffee, cold or at room temperature
1/2 cup applesauce
1/8 cup lemon juice
3 tablespoons blackstrap molasses


DIRECTIONS

Combine dry ingredients in a medium bowl. Combine wet ingredients in separate bowl, then add wet ingredients to dry ingredients. Stir until just combined. Be careful not to overmix.

Heat a griddle on medium-high heat and lightly coat the pan with oil. Pour in batter in 1/3 cup dollops. Wait until bubbles form around the edges to flip, then cook another 45 seconds on the second side. Serve with your favourite holiday jam, poached pears, lemon curd, or maple syrup.

Pancakes can be kept warm in the oven while you cook the whole stack. Serves two, generously, but can be easily doubled for more. 

*To make these gluten-free simply substitute the flour for all-purpose gluten-free flour and reduce the water to a 1/2 cup. That's it!