Lemon Blueberry Pancakes

IMG_2907.JPGIn case you needed an excuse (do you ever?!) to make pancakes, this sunny turned rainy holiday weekend is the perfect one!  My excuse to make them was to kickoff my staycation a week ago.  I’m fortunate to live at the beach so I didn’t need to go far to enjoy a little sun and some relaxation.  It was much needed, and I’m looking forward to using some more vacation time this month.

TIMG_5412hese pancakes were light, fluffy, and delicious!  And I don’t know about you, but lemon is one of my favorite flavors.  It’s so bright and cheery and can be used in so many ways.  Another added bonus was the New Jersey blueberries I added to this recipe.  If you can get your hands on some, I highly recommend it!  I’ve been going through two pints a week and definitely need to stock up on them to freeze for use over the winter.  What is your favorite pancake recipe?    Wishing everyone a safe and Happy July 4th!!!

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest
2 tablespoons lemon juice
3/4 cup milk plus 1 tablespoon lemon juice (instant buttermilk)
1 egg yolk
2 egg whites
1 1/2 tablespoon coconut oil, melted
1/4 teaspoon vanilla
1 cup blueberries
Butter, maple syrup and powdered sugar for serving

In a small bowl, combine milk and 1 tablespoon lemon juice.  In a medium bowl, whisk together dry ingredients.  In another bowl, whisk together milk/lemon juice mixture, lemon zest, lemon juice, egg yolk, coconut oil, and vanilla.  Add to flour mixture and whisk until just combined.

Beat egg whites on medium-high speed until stiff peaks form, about 3 minutes.  Stir a third of the egg whites into the batter.  Gently fold in remaining egg whites.  Do not over mix.  You should still see visible streaks of white.

Heat a large skillet (my GreenPan Healthy Ceramic Nonstick Skillet is my favorite)  over medium heat and coat with coconut oil cooking spray.  Drop 1/3 cup batter per pancake into skillet.  Top each pancake with a few blueberries.  Cook until bubbles appear and edges are set.  Flip and cook until golden.  Transfer to  a plate or baking sheet and keep warm until ready to serve.  Serve with butter, warm maple syrup and a dusting of powdered sugar, if desired.

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