LEMON BLUEBERRY PANCAKES

Syrup:
1 pint fresh blueberries
½ c. Blueberry balsamic
1 tsp. corn starch

Pancakes:
1 egg
1 c. low fat plain yogurt
2 Tbsp. Lemon extra virgin olive oil
1 c. whole wheat flour
1 Tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Prepare syrup by combining 1 ½ cups blueberries, Blueberry balsamic, and cornstarch in saucepan over medium heat. Reduce heat and cook till slightly thickened and fresh blueberries start to burst; you can add a little water if mixture gets too thick.

In a mixing bowl, beat egg, yogurt, and Lemon oil. Add flour, baking powder, sugar, baking soda, and salt. Lightly grease griddle and pour batter to make 4” pancakes. Immediately sprinkle a few reserved fresh blueberries onto pancakes and flip when tiny bubbles form until lightly browned.

Drizzle with Blueberry balsamic syrup and enjoy!

Breakfast Items:


Nutrition for the Body...Flavor for the Soul