A recipe for your weekend breakfast plans
Packed with fibre, antioxidants, healthy fats and protein, this pancake recipe will become a weekend staple
— by Seanna Thomas
Blueberries are full of fibre and antioxidants such as vitamin C. Pair with juicy lemon and sweet local honey and you’ve got a fresh and bright combination that will wake you up and keep you happy. These power pancakes are the ultimate breakfast before a day of training. They’re full of protein, fibre, healthy fats and, of course, the star of the show: blueberries. Make a batch for the whole family to enjoy.
Makes: 6–8 Pancakes
Ingredients
- 2 eggs
- 1 cup plain Greek yogurt
- 1⁄4 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 tbsp coconut oil, melted and cooled
- 2 tbsp honey
- 1⁄4 cup milk(any milk will do)
- 1 1⁄4 cup whole wheat flour
- 1 tsp baking powder
- Pinch sea salt
- 1⁄2 cup fresh blueberries
Directions
- Mix together flour, baking powder and salt in a large bowl. Set aside.
- In another bowl, whisk together eggs, yogurt, lemon juice, lemon zest, coconut oil, honey and milk. Add to dry ingredients all at once. Stir until almost combined. Fold in blueberries until everything is mixed together.
- Using a non-stick griddle over medium-high heat, add about a 1/4 cup of batter to the pan for each pancake. More for large, less for silver dollar pancakes.
- Let cook until pancakes start to bubble and edges are no longer shiny. Flip. Cook another one to two minutes.
- Top with fruit and yogurt or real maple syrup and enjoy your all-day energy.
Nutrition Facts – Per Pancake
- Calories 171
- Fat 6.8g
- Cholesterol 47mg
- Sodium 107mg
- Potassium 122mg
- Fibre 2.6g
- Sugar 7g
- Protein 8g
