Who wants to start their Sunday morning off with a jolt of omega-3s, fiber, and polyphenol antioxidants? That is to say: who wants some pancakes?
Whole grain lemon-blueberry pancakes are packed with both nutrients and flavor, and are fun to make with family — little kids can mix the dry ingredients together, and older kids can be in charge of dropping the berries into the pancakes as they cook. They’re great topped with real maple syrup, honey, lightly-sweetened yogurt, fresh fruit, or a swipe of peanut butter for a little more protein.
They’re also hearty, so we make them on the smaller side. Feel free to multiply the recipe for bigger groups or bigger appetites!
Makes 8-10 pancakes
Preheat your oven to 250, and place a large pan with an oven-safe cooling rack on it in the oven.
Whisk the flour, flax meal, baking powder and soda, salt, and lemon zest together in a large bowl.
Mix the buttermilk, egg, and melted butter together in a separate bowl.
Pour the buttermilk mixture into the flour mixture. Stir gently with a fork until just combined; the batter will have lots of lumps.
Melt the extra butter in a large skillet or griddle set over medium heat on the stove. Dollop the batter into the pan with a 1/3 cup measuring scoop and sprinkle with the blueberries. Cook until the pancake bubbles (look closely; it’s a little hard to tell with batter this thick); then flip and cook until browned on the second side.
Keep finished pancakes warm on the rack in the oven while you cook up the rest of the batter, and serve with your choice of pancake topping.
Not feeling very lemony? Try some: