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Breakfast is one of my favorite meals but I’m not an eggs and bacon kinda gal. I love the sweet breakfast items such as waffles, french toast, pastries, and pancakes. In an effort to make breakfast more exciting, I took the regular pancake recipe to the next level. These blueberry, lavender, and lemon pancakes will wake you up with their burst of unique flavor.

Breakfast is an important meal for a lot of reasons. Not only does it stimulate your body and brain for the day, it keeps you satisfied so you aren’t mindlessly munching between morning and noon. I can’t go without my breakfast and if you aren’t a breakfast person, just start out slow. Eat something small like a granola bar or cereal and you will see that as your body becomes use to getting the energy and nutrition it needs first thing in the morning, you will make breakfast an every day priority. These pancakes can be for a special occasion like on the weekends because you will want to savor and enjoy every bite as long as you can.

It’s crazy how you can take just about any, regular recipe and turn it into something special with a few, simple ingredients. These pancakes are light, fluffy, and delicious. It is a perfect recipe for the summer months because the lavender brings a bright and lovely flavor.

For this recipe you will need:

1 c. whole wheat flour
1/2 c. millet powder
1 Tbsp baking powder
2 Tbsp dried lavender
1/4 tsp sea salt
1 1/2 c low pasteurized milk
2 organic eggs
1 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp melted butter
1 c. blueberries
Coconut oil cooking spray

In a large mixing bowl, combine the whole wheat flour, millet powder, baking powder, dried lavender, and sea salt. In another mixing bowl, combine the milk, eggs, lemon zest, lemon juice, and melted butter. Mix together wet and dry ingredients. Fold in fresh blueberries, saving some for garnish. Heat a griddle or sauté pan over medium heat. Spray with coconut oil cooking spray and pour the batter into 1/4 cup increments, forming small rounds.

Once the edges of pancake begin to bubble, about 2 minutes, flip over and the underside should be a beautiful golden brown. Cook for an additional 2-3 minutes and transfer to a plate. Continue with remaining pancakes. Garnish with fresh blueberries and drizzle with maple syrup.

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