Organic Lemon Pancakes with Blueberry Maple Syrup February 16 2015, 0 Comments

I wish you were here. In our kitchen. Right now. The smell of golden lemon pancakes and warm blueberry maple syrup is something I'll remember until the next pancake day. This recipe is a nod to the classic pancakes my husband used to eat on Shove Tuesday when he was a child. He and his sister would eat them sprinkled with sugar and lemon juice. This recipe makes 6 fluffy, lemony pancakes and a half cup of syrup. 




1 cup organic blueberries (fresh or frozen)

1/4 cup grade A maple syrup


1. Put your blueberries and maple syrup into a small pot, bring to a boil, then reduce heat and simmer for about 5 minutes.

2. Using a wooden spoon or spatula, smash the blueberries to ensure they have released all of their juices. Stir and leave to simmer for another minute. 

3. Put a sieve over a small jug and carefully pour in your blueberry syrup. Strain well and leave to sit. 



 Dry Ingredients:

1 cup organic all purpose flour (We use Doves farm)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1 tablespoon brown sugar (Feel free to use any sweetener you like, so long as it dissolves easily. For our pancakes we use Tate & Lyle dark brown sugar)

Wet Ingredients:

 1 large organic egg

zest of one lemon

2 tablespoons lemon juice

3/4 cup almond milk

1 tablespoon melted organic coconut oil and a little extra for your pan or griddle (we use Biona cuisine oil) 



1. Pour almond milk, lemon juice and zest into a large bowl, whisk and leave to sour.


2. In a medium bowl, sift your flour, sugar, baking soda, baking powder and cinnamon. 


3. In a small bowl, whisk your egg, then add your melted coconut oil and whisk again.


4. Add your egg and oil to your almond milk and whisk. Then add your flour mixture and whisk until all of the lumps are gone. Set aside.


5. Heat your pan or griddle on medium and add your extra coconut oil.


6. Using a measuring cup or large ladle, slowly pour two to four even circles of batter, depending on the size of your hot surface. Leave until the top is bubbling and the underside is golden brown, then turn. About one or two minutes on each side should do it. Plate, drizzle with your blueberry syrup and enjoy.