Lemon and Blueberry Pancake

Lemon-Blueberry Pancakes

Lemon and Blueberry Pancakes

Serves 4.

Ingredients:

  • 2 cups multigrain pancake mix
  • 1 1/2 cup buttermilk
  • 1 tbsp maple syrup
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup blueberries (fresh or frozen)
  • 1/4 tsp salt

Directions:

  1. Mix all the ingredients in a bowl except the maple syrup and the blueberries.
  2. Let it sit for 10 minutes. Add blueberries to the batter.
  3. Heat a nonstick pan to a warm to hot temperature. Grease the pan lightly with butter.
  4. Pour about a fourth of the batter atop the pan and let it spread. Size and shape may vary.
  5. Cook the pancake on both sides until the pancake becomes a golden brown color.
  6. Serve warm with maple syrup drizzled over the top.

*May be enjoyed with fresh fruit and whipped cream.

French Toast

French Toast

Serves 4 People

Ingredients:

  • 4 slices of bread (any type works)
  • 2 cups soy, almond, or regular milk
  • 1 tbsp nutritional yeast
  • 2 tsp oil
  • 1 tsp corn starch
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp agave syrup
  • 2 tbsp pancake mix or all purpose flour
  • 1/4 tsp turmeric powder
  • 1 tsp confectioners’/powdered sugar
  • whipped cream (optional)

Directions:

  1. Place all ingredients, other than bread, powdered sugar and whipped cream, into a bowl and mix well.
  2. Heat a nonstick pan (grease the pan with a thin layer of butter).
  3. Dip each slice of bread into the batter and place on nonstick pan.
  4. Cook on low heat, each side until the bread becomes golden brown in color.
  5. Top with powdered sugar. Fresh fruit and whipped cream may be added.