
Blueberry Lemon Pancakes For Meal Prep
These blueberry lemon pancakes are quick, easy, delicious, and best of all, meal-prep friendly! They will be your new favorite breakfast!
What you need

cup wheat flour

tbsp granulated sugar
tsp baking powder

tsp salt
lemon

cup milk
egg

tbsp butter
cup blueberry

olive oil cooking spray
Instructions
1 Mix together your flours, sugar, baking powder, salt, and lemon zest in a large bowl. 2 Mix the milk, eggs, butter, and fresh lemon juice in another bowl, or large glass measuring cup. 3 Add the wet ingredients to the dry and mix until just combined. It's OK if the batter looks lumpy! Don't over-mix. Gently fold in the blueberries last. 4 Heat up a large skillet over medium heat. Add cooking spray or 1/2 TBSP butter. Then add 1/4 cup batter to the pan and cook pancakes for 2-3 minutes on each side (you're looking for a nice golden brown color). Flip and repeat until you're out of batter! This batter ended up making 9 pancakes. 5 Assemble: Add 3 pancakes per container. Let cool to room temp to avoid soggy pancakes throughout the week, then cover and store in the fridge.View original recipe