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Lemon and blueberry pancakes

This holiday allows your children with some delicious and super simple lemon crepes with covering of blueberry. You will love them!

blueberry pancakes

Ingredients (6-8 servings)

  • 3 cups frozen blueberries
  • 1 orange juice
  • 1 cup milk
  • 2 eggs
  • ½ teaspoon lemon zest
  • A pinch of sugar or substitute
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter or melted coconut oil
  • 1 cup flour
  • 2 cups naturally Greek yogurt
  • 2 tablespoons lemon custard
  • 1/4 cup fresh blueberries, for garnish.

Preparation

  1. Boil at medium heat the blueberries and the orange juice in a covered pot until the blueberries form a sauce, about 15 minutes. Transfer to a blender and make a puree.
  2. In a medium bowl mix the milk, eggs, sugar, lemon zest, vanilla and butter until combined. Stir in flour.
  3. Spray a large skillet with cooking spray or butter and heats up to a medium temperature.
  4. Pour 1/3 cup of batter into the pan and immediately rotate the pan so that the mixture coats the surface in a single thin layer. Heats 1-2 minutes, until the bottom begins to brown.
  5. Turns crepe and heat for 1 minute. Remove from pan and repeat with the remaining mixture.
  6. In a small bowl combine the yogurt and lemon custard. Fill the crepes with the mixture and roll.
  7. Serve with blueberry sauce and garnish with fresh blueberries.