Blueberry Pancakes with a Bit of Lemon

I can't decide if I should talk about the holidays or just rave about these pancakes.

Cause I've seriously tried 1001 different recipes for pancakes and this was the first one that truly...I loved. It's not tooooo whole wheaty, just the right level of puff, and I feel pretty healthy still when I'm done eating. They are sweetened with brown sugar, fattened up with coconut oil, and proteined with greek yogurt and an egg. I'm fine with that. Really fine, actually. Especially with ripe blackberries from the garden. {I miss summer!!!} Or to fit with this lovely season -- cranberries and lemon zest.

Because I'm coming to the conclusion that holidays don't need to be "x, y or z" {read: doing whatever all the other people are doing} BUT they can be as unique and awesome as you yourself are. Holidays to us mean decorating with sticks and tomato cages and renting cabins in the woods and baking muffins ahead and singing to the Sound of Music. And that's who we are. We're fine with that. Really fine.

Now go make a batch of blueberry/cranberry/blackberry pancakes and enjoy your holiday!




blueberry pancakes
a hybrid, I fiddled with it until it was just right
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp salt
2 tbsp brown sugar
1 large egg
1 cup soymilk
1/4 cup greek yogurt
1/2 tbsp melted coconut oil
1/4 tsp vanilla
zest from one lemon
blueberries or blackberries or cranberries

Combine flours and sugar, baking powder and salt in a medium bowl.
Combine liquid ingredients and mix thoroughly.
Add dry to wet, stir to combine.
Fry pancakes in a bit of oil and add fruit if desired.
Makes 6 medium pancakes.