Get up early and make this unforgettable, fruit-filled blueberry pancake recipe.

Pancakes rank high on my small list of favorite foods. For me, they are a symbol of reducing, taking a break, lazy weekends, and just relaxing. So, I'm sharing my spruced-up flapjack recipe that features fresh, springtime flavors by adding both lemon and blueberry. These pancakes in addition have a secret ingredient – spelt flour!

Why These Pancakes Are A Must

1. Fluffy and satisfying. While these are healthier pancakes, that does not take away in the experience of enjoying them. There is a lovely, fluffy texture and taste like the pancakes you'd normally get at a cafe.
2. They taste like springtime. Lemon screams spring and also the start of warmer weather. I really like combining the citrusy flavors with blueberries this time of the year.
3. Packed with whole grain products. Whole grains aid in reducing the index list of a food. This is a fancy method of saying they won't result in a major blood sugar spike or sudden crash.
4. Easy to meal prep. Let's be genuine – I will take advantage of any chance to eat pancakes a few days per week. And also the good news is that you could create a few extra of those pancakes, store these questions freezer bag, and reheat for a quick treat throughout the week.

Why Spelt Flour?

Spelt is an ancient grain which comes from a subspecies of wheat. It has this very beautiful nutty flavor that works well in a lot of applications, and it's an entire grain I recommend quite often.

Whole grains like spelt assistance to increase the fiber, iron, magnesium, and Vitamin b for your daily diet. Fiber in particular helps with achieving more even glucose levels – a major win if you wish to avoid a sugar crash after enjoying pancakes or other baked goods. So, without further ado, here's the recipe!

Lemon Blueberry Pancakes

Ingredients

• 1 cup plant-based milk (almond, soy, coconut, etc. will work here)
• Juice of one large lemon
• Zest of 1 large lemon
• 1/2 mashed banana or 1/4 cup applesauce
• 1 tbsp maple syrup or organic white sugar
• 1 tsp vanilla extract
• 1 1/2 cups spelt flour
• 2 tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• 1/3 cup frozen blueberries

Directions

1. Preheat your griddle. Meanwhile, combine milk and fresh lemon juice together and permit to sit down for a few minutes to curdle right into a “buttermilk” consistency.
2. In a mixing bowl, include banana, maple syrup, zest, and vegan buttermilk. Mix well to mix.
3. Add in flour, baking soda, baking powder, and salt and carefully mix together to create a batter. Do not overmix. You should be left with a thicker batter. If too thick, add an extra bit of milk or water to thin it out.
4. At this time around, you are able to fold in the blueberries.
5. Grease your griddle and ladle 1/4 cup from the batter to the surface to cook. Let your batter to cook for about three minutes or until the edges appear dry, then flip and cook the other side for 2-3 minutes until golden. Repeat this step using the remaining batter.
6. Serve pancakes with syrup, or top with plant-based yogurt and additional fruit as desired.