These blueberry lemon pancakes are quick, easy, delicious, and best of all, meal-prep friendly! They will be your new favorite breakfast!
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
1/2cupwhole wheat flour
1lemonfor zest (2-3 tsp) and juice (2 TBSP)
1cupmilk of your choice
2eggsub flax eggs - see notes
4tbspbuttermelted (sub coconut oil)
cooking spraysub butter or coconut oil
Mix together your flours, sugar, baking powder, salt, and lemon zest in a large bowl.
Mix the milk, eggs, butter, and fresh lemon juice in another bowl, or large glass measuring cup.
Add the wet ingredients to the dry and mix until just combined. It's OK if the batter looks lumpy! Don't over-mix. Gently fold in the blueberries last.
Heat up a large skillet over medium heat. Add cooking spray or 1/2 TBSP butter. Then add 1/4 cup batter to the pan and cook pancakes for 2-3 minutes on each side (you're looking for a nice golden brown color). Flip and repeat until you're out of batter! This batter ended up making 9 pancakes.
Assemble: Add 3 pancakes per container. Let cool to room temp to avoid soggy pancakes throughout the week, then cover and store in the fridge.
Need to make 2 flax eggs? Here’s how:
Combine 2 TBSP ground flaxseed meal or chia seeds with 6 TBSP water.
Let the mixture sit for 15 minutes at room temp or in the fridge.