Who can go wrong with blueberry pancakes? especially when you add lemon to the mix – utter perfection. this recipe is one of my favorite breakfasts… super simple and delicious. i adore the lemon berry combination with the fresh fruit and maple syrup.
- 4tbs butternut squash purée
- 1 cup almond meal*
- 3 eggs, beaten
- 1 tbs honey
- 1 tbs peanut butter
- 1 tsp lemon zest
- 1/2 tsp lemon extract
- 1/2 tsp baking powder
- 1/2 cup blueberries, washed & dried
Combine all ingredients and cook pancakes on low heat.
If mix is watery add more almond meal, if it is thick, add more veg purée. If it’s consistency is fine, don’t touch it.
Makes 8-9 silver dollar pancakes.
*If you are unable to purchase almond meal – you can easily buy some almonds and grind them up in your food processor to make the ‘meal’.