Lemon & Blueberry Pancakes

You NEED to make these...I had a late breakfast with a friend, and I'm not kidding...he's one of the most intelligent & articulate people I've ever met, and all he could manage as a description of these pancakes was 'Mmmmm... oh my god, mmmm'... and then he went back to ignoring me while he demolished them! 

Pancake Tuesday has turned into a 'thing' in my house lately... give it time though... soon it'll be coming up to Easter and I'll start coming up with inventive ways to eat Easter eggs, without actually eating Easter eggs! 

For the blueberry syrup:

• 50g blueberries
• 2 tbsp lemon juice

Add blueberries and juice to a saucepan. 

Bring to a rolling boil to allow the blueberries to soften, burst open, and release their juices. Simmer over a gentle heat for 2-3 minutes to allow the syrup to thicken. 

For the pancakes:

• 2 eggs + 1 egg white (adding the extra white makes these pancakes extra light)
• 2 tbsp Greek yoghurt
• 2 tbsp almond flour
• 1 tsp baking powder
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Add all the ingredients to a bowl, and whisk until pale and frothy. 

Pour large spoonfuls of batter onto a hot pan. Flip when bubbles start to appear on the surface & cook gently. 

Serve with Greek yoghurt & blueberry syrup... 

Unbelievably delicious and so simple to make... Give them a go & share your photos on Facebook :)