Blueberry Lemon Pan”cakes”
What do you get when you cross a pancake with an actual cake? These!
When I was a kid, my favorite way to eat pancakes was smeared with jelly, rolled up and dusted with sugar, courtesy of my grandparents, who may have spoiled their only grandchild a tiny bit. Still trying to figure out how I avoided diabetes, but really miss being spoiled.
These babies definitely don’t have 18 pounds of sugar like the ones from my childhood, but they will definitely spoil you. Lemon and blueberries in a half inch cake. No sugar or jelly needed!
Ingredients:
- 3/4 cup organic wheat pastry flour
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 heaping Tablespoons arrowroot
- 3 Tablespoons monkfruit
- 1/2 cup plus 1 Tablespoon almond milk
- 2 teaspoons lemon extract
- 1 cup blueberies
Directions:
- Whisk dry ingredients together. Add milk and extract and whisk. Fold in blueberries. If you use the frozen wild blueberries, they will need to be rinsed (not defrosted) before folding in as they will turn the whole batter a bluish color if you don’t.
- Cook pancakes in a pan that has been lightly oiled (or use some vegan butter) over medium low heat till golden brown on each side. When I used the pictured forms (about 4 inches in diameter) they took 4 minutes on the first side and 3 on the second. When I dropped them into the pan without the form, I needed to pat them down a bit, but the smaller pancakes only took about 2-3 minutes for the first side and about 2 minutes on the second.
Enjoy!
