Lemon Blueberry Blender Pancakes

• Vegetarian

• Produce

  • 1 Banana, medium
  • 1 cup Blueberries, fresh
  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Lemon extract
  • 1/8 tsp Salt
  • 1 tsp Vanilla
  • 1 1/2 cups Whole wheat flour, white

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Diamond almond breeze almondmilk, Blue unsweetened

Found on fitfoodiefinds.com

Ingredients

• 1.5 cups white whole wheat flour
• 1 cup blueberries, fresh
• 1 tablespoon lemon zest
• 1 banana, medium
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• 2 eggs, large
• 1 teaspoon vanilla
• 1 cup Blue Diamond Almond Breeze Almondmilk, unsweetened
• 3 tablespoons honey
• 1 teaspoon lemon extract
• 3 tablespoons coconut oil, melted

Directions

• Place blueberries, banana, eggs, vanilla extract, unsweetened almond milk, honey, and lemon extract in a high-speed blender. Blend on high until smooth. Add in the rest of the dry ingredients and blend on high until smooth. Finally, add melted coconut oil and blend until smooth. At this point, your mixture should be thick, but thin enough to pour into pancakes. If its too thick, add a splash more almond milk.
• Turn a skillet to medium heat and spray with coconut oil cooking spray. Using a ¼ cup scoop, pour batter onto skillet. Cook for about 1 to 2 minutes or until bubbles start to form on your pancakes. Flip and cook for an additional 1-2 minutes.

Nutrition