Lemon and berry pancakes because, who doesn’t love pancakes. This time though I’ve added a little twist by incorporating lemon juice and zest into this recipe there is a lovely subtle hint of zest, perfectly paired with berries it is a recipe that sings, spring.
Top your pancake stack with ice cream or my vanilla bean cashew cream and extra maple syrup and berries.
The recipe will yield about 12 deliciously fluffy and not over the top sweet pancakes.
I like to make these on birthdays, Sundays or any occasion that calls for something a little bit spesh.
I hope you love this recipe as much as I do and as always if you have any comments or questions add them below and we can discuss.
Happy flippin’
Add all ingredients except the blueberries into a large mixing bowl until well combined. Stir through a few handfuls of blueberries.
Heat a non stick pan and ladle 1/4 cup for each pancake. Cook for a few minutes over low heat until air bubbles start to appear all over, carefully flip and cook for another minute or so then place on a plate to rest and continue the process until you've used up all the batter.
Serve with extra blueberries, maple syrup and whipped cream or try my cashew yoghurt which is perfect for this. You could also go really simple and serve with lemon juice and coconut sugar.
Ingredients
Directions
Add all ingredients except the blueberries into a large mixing bowl until well combined. Stir through a few handfuls of blueberries.
Heat a non stick pan and ladle 1/4 cup for each pancake. Cook for a few minutes over low heat until air bubbles start to appear all over, carefully flip and cook for another minute or so then place on a plate to rest and continue the process until you've used up all the batter.
Serve with extra blueberries, maple syrup and whipped cream or try my cashew yoghurt which is perfect for this. You could also go really simple and serve with lemon juice and coconut sugar.
