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Healthy {Shortcut} Blueberry Lemonade Pancakes

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I’d like to think that I have the time to get all Pinterest-y for my family on major holidays. There’s just one problem with all those boards and pins…I never get around to actually doing them.  And while I used to think holidays should be “practically perfect in every way” (thanks Mary Poppins), I now have a new motto: embrace the shortcut.  Shortcuts are a great way to experiment in the kitchen and pull off a satisfying win (even if it is sort of a fake-out).

With Easter so early this year, everything from Spring Break to Leprechaun Traps have sort of robbed me of the time I’d like to put towards preparing for our family’s Easter celebration. Thankfully, I’ve got this healthy shortcut recipe for Blueberry Lemonade Pancakes that will give us all a refreshing, healthy, and low-stress start to the day.

All of the ingredients can be purchased in advance and they can even be made ahead and frozen if you’re really crunched for time. You’ll start with your favorite pancake mix; I recommend one with oat flour because I just love the way they cook up (and they’re gluten-free if that’s your jam)

Don’t prepare the batter as shown on the package.  My recipe includes substitutions that make the pancakes healthier (and allergy-friendly). I use a ground flax seed and water mixture (known as a flax egg) in place of regular eggs, and applesauce in place of oil (just use equal proportions). If you find the consistency isn’t quite right with your chosen mix, make sure to use these substitutions in the same proportions as the original ingredients.

The trick here is to taste your batter. Too tart? Add more honey. Not tart enough? Add more zest. Just make adjustments a little at a time to get it just the way you like it.

Blueberry Lemonade Pancakes

Makes 6-8 4″ pancakes

  • 3/4 cup pancake mix
  • 1/2 cup plain original almond milk (or other plant-based milk)
  • 1/4 cup frozen blueberries
  • 1 1/2 tbsp honey
  • 1 tbsp applesauce
  • 1 tbsp lemon juice (or approx 1 small lemon, fresh squeezed)
  • 1 flax egg (in a small bowl, 1 tbsp ground flax meal dissolved in 3 tbsp water and refrigerated for 10 minutes)
  • 1 tsp vanilla extract
  • Zest of 1 lemon

Preheat an uncoated frying pan on the stove on medium-high. Combine all ingredients in a mixing bowl. Once frying pan is heated, reduce heat to low and coat pan with cooking spray. Spoon approximately 2-3 tablespoons of pancake mix into the frying pan, to form 4″ circles. Wait approximately 4-5 minutes, checking with spatula to ensure bottom is golden and not sticking. Flip when ready and wait an additional 3 minutes until the pancake is cooked through.

Blueberry Lemon Syrup

  • 1 cup frozen blueberries
  • 1 tbsp honey
  • 2 tsp lemon juice
  • Zest of half of 1 lemon

Microwave frozen blueberries in a small bowl for 2-3 minutes until warmed and syrupy. Add remaining ingredients to taste. Pour over prepared pancakes and enjoy!

I hope this adds a great start to your holiday!  Happy Easter and enjoy!

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One Response to Healthy {Shortcut} Blueberry Lemonade Pancakes

  1. Crystal April 3, 2016 at 4:56 pm #

    I love this so much. I’m always looking for a way to use up all of our lemons!

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