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Lemon Blueberry Whole Wheat Pancakes

by Work it Mom Staff  |  1946 views  |  0 comments  |      Rate this now! 


If you’re looking for to make a healthy breakfast for the family, these whole wheat pancakes fit a hearty meal. All you have to do is add blueberries and lemon syrup to give it the same sweet taste that the kids will love! 



For lemon syrup:

- 6 eggs

- 2 tablespoons lemon zest

- 1/2 cup honey

- 1/2 cup half and half cream

- 1/2 lemon, freshly squeezed

- 12 tablespoons coconut oil

For whole wheat pancakes:

- 3 cups white whole wheat flour

- 1/2 teaspoon baking soda

- 5 teaspoons baking powder

- 3/4 teaspoon salt

- 1 teaspoon cinnamon

- 6 tablespoons applesauce

- 6 tablespoons honey

- 1/2 cup skim milk

- 6 large eggs

- 2 packages fresh blueberries



Whisk eggs, lemon zest, honey and cream in small bowl. Add lemon juice and oil. Pour in saucepan over medium heat until thickened. Place in bowl and cover to chill overnight. 

Mix flour, baking soda, baking powder, salt, cinnamon, applesauce, honey, milk and eggs. Add one package blueberries and fold into batter. Spray pan with cooking spray and pour batter to make pancakes. Cook and flip until golden brown. Garnish with blueberries. Top with lemon syrup.

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