Blueberry Lemon Pancakes For Meal Prep | Recipe from Work Week Lunch

Work Week Lunch

Name: Blueberry Lemon Pancakes For Meal Prep
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Bob's Red Mill Flour, Whole Wheat; O Organics Cane Sugar, Granulated, Organic; Signature Select Double Acting Baking Powder; Morton Iodized Salt, 26 Ounce; Oppy Organic Meyer Lemons; O Organics Milk, Low Fat, Organic; Crunch Easter Flatback Egg; Land O Lakes Butter, with Olive Oil & Sea Salt; Naturipe Fresh Blueberries; SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil

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Blueberry Lemon Pancakes For Meal Prep

Serves 35 mins prep25 mins cook

These blueberry lemon pancakes are quick, easy, delicious, and best of all, meal-prep friendly! They will be your new favorite breakfast!

2 servings

What you need

⅔ cup all purpose flour

⅓ cup wheat flour

1 ⅓ tbsp granulated sugar

1 ⅓ tsp baking powder

⅕ tsp salt

⅔ lemon

⅔ cup milk

1 ⅓ egg

2 ⅔ tbsp butter

⅕ cup blueberry

⅔ olive oil cooking spray

Instructionskeyboard_arrow_up


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.

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