Tasty Thursday: Blueberry Lemon Whole Wheat Pancakes

Photo Credit: Harper Collins Photo Credit: Harper Collins

With school back in session, it’s harder to find time to eat as a family. This weekend, wake the gang up a little earlier and prepare a delicious (and filling) breakfast. These Blueberry Lemon Whole Wheat Pancakes from Weelicions: One Family. One Meal, are easy to make and everyone will love them!

Makes: 4 Servings

Ingredients:

  • 1 1/3 cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons vegetable or canola oil, plus more for cooking1 large egg
  • 1 cup milk
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen unthawed blueberries

Directions:

  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a medium bowl, whisk together the oil, egg, milk, honey, lemon juice, and lemon zest.
  3. Whisk the dry ingredients into the wet ingredients until just combined (it’s okay if there are a few lumps).
  4. Heat a large pan or griddle over medium heat and grease with oil.
  5.  Pour about 1 heaping tablespoon of the pancake batter onto the griddle and top with 2 to 3 blueberries. Repeat to make more pancakes.
  6. Cook the pancakes for 2 minutes, then flip and cook for 2 minutes more.
  7. Serve with maple syrup, honey, or butter.

What do you make for weekend breakfasts? What do you think of these pancakes?

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