Blueberry Fest, Part One: Blueberry Zinger Pancakes

Blueberries are pretty awesome. Personally, I love blueberries; not only are they sweet and delicious, they also provide health-boosting antioxidants, fiber, vitamins and more.

Not to mention, blueberries are a very versatile fruit. I’ve used them in fruity ice cubes, sweet sherbet, baked breads and more. With a little creativity, the possibilities are nearly endless.

And since it’s summer, what better time to go a little crazy with the blueberries?

So, in a series of five posts (including this one), I’ll be giving you some of my favorite blueberry recipes. I might even throw in some “fun facts” along the way. Either way, I’m sure you’ll enjoy it; especially if you’re a blueberry lover.

This first recipe really tastes summery: tangy flavors, fresh tart blueberries, zingy lemon. Something about this flavor combo really works well. I certainly hope you give it a try.

Go blue!


Blueberry Zinger Pancakes with Lemon-Agave Drizzle

Makes about 9-10 small pancakes



For the Drizzle (make ahead of time):

½ cup agave

juice from ½ lemon


For the Pancakes:

1 ¼ cup whole wheat flour

1 tbsp baking powder

3 tbsp agave

1 cup non-dairy milk

1 tbsp oil (I used olive)

1 ¼ cup fresh blueberries

extra olive oil for cooking pancakes


To make drizzle: Whisk the agave and lemon juice in a small or medium bowl. Refrigerate for at least 2 hours, preferably overnight.

To make pancakes: In a medium-sized bowl, whisk the flour and baking powder together. Add the agave, nondairy milk, and oil, mixing until all ingredients are fully combined. Fold in the blueberries.

Heat a large nonstick pan on medium-low, putting about 1-2 tbsp extra olive oil in pan. Put about ¼ cup of mixture for each pancake into pan, flattening it with the back of a spoon. Cook pancakes for about 2-3 minutes, flipping halfway through.

Remove pancakes from pan and serve with drizzle.


Come back next week for part two. Hint: a sweet frozen treat featuring, you guessed it, blueberries!


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