Blueberry, Lavender, and Lemon Pancakes

We’re all aware that Austin has some of the best places to brunch on the weekends. Brunching is more than just devouring delicious food while enjoying a couple mimosas or bloody marys. It has become a trend across the United States. However, you can create the perfect brunch in the comfort of your own home starting with this amazing and unique pancake recipe.

Pancakes are a popular breakfast item because they are favored by children and adults. Here, you can take your average pancake recipe to the next level by adding some unexpected ingredients and flavors. With this pancake recipe, the lavender and lemon bring a subtle, yet surprising flavor to the usual blueberry pancakes. Not to mention, this recipe is healthy because it is made with good-for-you ingredients so you won’t be feeling bloated and lethargic after consuming. You’ll definitely want to savor every bite!

Ingredients:

1 cup whole wheat flour
1/2 cup millet powder
1 Tbsp baking powder
2 Tbsp dried lavender
1/4 tsp sea salt
1 1/2 cup 1% milk
2 organic eggs
1 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp melted butter
1 cup blueberries
Coconut oil cooking spray

Preparation:

In a large mixing bowl, combine the whole wheat flour, millet powder, baking powder, dried lavender, and sea salt. In another mixing bowl, combine the milk, eggs, lemon zest, lemon juice, and melted butter. Mix together wet and dry ingredients. Fold in fresh blueberries, saving some for garnish. Heat a griddle or sauté pan over medium heat. Spray with coconut oil cooking spray and pour the batter into 1/4 cup increments, forming small rounds.

Once the edges of pancake begin to bubble, about 2 minutes, flip over and the underside should be a beautiful golden brown. Cook for an additional 2-3 minutes and transfer to a plate. Continue with remaining pancake batter. Garnish with fresh blueberries and drizzle with maple syrup.

I hope you love this recipe as much as we do! Bon Appetit!

Recipe by Chef Jill McCoy | saltandpepper2taste.com