Lemon Blueberry Pancakes
Prep time
Cook time
Total time
Weekends were made for pancakes. These high protein lemon blueberry pancakes are the perfect a.m. healthy treat for any pancake lover.
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • 1½ cups spelt flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1¼ cup plain kefir
  • ¼ cup 2% lowfat milk
  • ¼ cup maple syrup
  • 2 large eggs
  • 2 tablespoons coconut oil, melted
  • ½ - ⅔ cup blueberries
  1. Add the dry ingredients to a large bowl and whisk to thoroughly combine them. Then set the bowl aside.
  2. Add the wet ingredients to another bowl and whisk to combine them. (You may want to slightly warm the kefir and the milk so that the coconut oil doesn't harden up.)
  3. Pour the wet ingredients into the dry ingredients and mix to thoroughly combine.
  4. Lightly oil or butter a skillet or griddle and heat over medium heat.
  5. Once skillet is hot, use a ¼ cup measuring cup to scoop out batter and pour into the hot pan or griddle.
  6. When you see the sides set and some light bubbles forming in the center it is ready to flip. (About 2 minutes.)
  7. Continue cooking on the other side until done and remove from pan.
  8. Continue doing this with the remaining batter.
This recipe makes 8 pancakes.
Recipe by My Man's Belly at http://mymansbelly.com/2016/05/20/lemon-blueberry-pancakes/