For the Lemon Syrup:
6 eggs
2 tbsp lemon zest
½ cup honey
½ cup half and half cream
½ lemon, freshly squeezed
12 tbsp coconut oil
For the Whole Wheat Pancakes:
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
Lemon Syrup:
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.
Blueberry Whole Wheat Pancakes:
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!
Sugar: 73g
:
Calcium: 562mg
Calories: 1176kcal
Carbohydrates: 145g
Cholesterol: 503mg
Fat: 59g
Fiber: 12g
Iron: 6mg
Potassium: 499mg
Protein: 32g
Saturated Fat: 42g
Sodium: 1420mg
Vitamin A: 922IU
Vitamin C: 19mg
