Ingredients
6 eggs
2 tbsp lemon zest
½ cup honey
½ cup half and half cream
½ lemon, freshly squeezed
12 tbsp coconut oil
3 cups white whole wheat flour
½ tsp baking soda
5 tsp baking powder
¾ tsp salt
1 tsp cinnamon
6 tbsp applesauce
6 tbsp honey
½ cup skim milk
6 eggs, (large)
2 cups fresh blueberries
Preparation
Whisk eggs, lemon zest, honey and cream in small bowl.
Add the lemon juice and oil.
Pour the mixture into a saucepan and stir over medium heat until thickened.
Place in bowl and cover to chill overnight.
In a bowl, sift the flour, baking powder, and baking soda.
Add in the salt and cinnamon. Whisk well.
Mix in the applesauce, honey, milk, and eggs.
Add one cup of blueberries and fold into batter.
Spray the skillet with cooking spray and place over low heat.
Gently ladle the batter and cook for 3 to 4 each side minutes until golden brown.
Garnish with blueberries and drizzle with the lemon syrup.
Serve and enjoy a sweet yet tangy Lemon Blueberry Whole Wheat Pancakes for breakfast!
