Banana pancakes have been making the rounds for a while now for several reasons:
1) They’re almost all allergen free (except for eggs)
2) They’re extremely simple to make and require few ingredients,
and 3) They taste delicious (and are super healthy).
I’ve made a gazillion different versions of these, but since I’ve stumbled across the concept of adding dried flowers to baking I’ve become obsessed with these lemon lavender pancakes. And of course what else works well with lavender? Blueberries! So I topped it off with a warm blueberry sauce.
I was able to find dried lavender at my local Whole Foods Market, as well as our local health grocery store. No lie, I squealed when I saw them. There’s something luxurious about adding dried lavender to a dish. For me I feel like it’s something only a ridiculously expensive poseur-french cafe would offer in a scone, or some hipster bar would offer in a lemonade. What’s not to love? It’s a little bit of indulgence and luxury in the comfort of your own home (that won’t break the bank).
So if you want to pamper yourself and have you feel like you’re eating at the Ritz, these are perfect for you! If you want a yummy post-workout meal, this is a great idea! If you’re in need of a sweet, but light and nutritious breakfast, you’ve come to the perfect place. If you are obsessed with pancakes…well, we are best friends and should have pancake brunch together, but yeah this recipe is also made for you! Basically if you’re living and breathing and aren’t allergic to any of the ingredients, try the recipe. 🙂
Next up on my to blog list: Strawberry Lemon Pancakes!!!
Have you ever tried baking with Lavender before?
P.S. If you want to be REALLY fancy, plate your pancakes on a porcelain dish and sip tea with it like I did! I bet you won’t regret it! 😉
Lemon Lavender Pancakes with Blueberry Sauce
(df, gf, grain-f, refined sugar-f)
Makes 1 serving (approximately 3 pancakes)
1 scoop Vanilla Shaklee Life Shake
1/2 banana, mashed
1 egg + 1 egg white
1/2 tsp. baking powder
1 tbsp. flax meal
1 tbsp. lemon juice
1 tsp. chia seeds (I put in 1 tbsp. for extra benefits)
1/2 tsp. ground dried lavender buds, or chopped finely
zest of 1 lemon
1/4 – 1/2 tsp. almond extract (optional)
1/4 tsp. vanilla extract (optional)
As a side note I put some dried lavender buds into my individual sized blender and blended them in order to get them a bit finer chopped. It worked out great, but I’m sure you could also use a knife and get them smaller (be careful though!!!). Mix all your ingredients in a bowl, and heat your pan or griddle to medium high heat. Add your choice of oil (I used grapeseed oil, but coconut oil would be a great replacement as well). Drop 1/4 cup of your batter into the pan and wait until the side is ready to be flipped (when bubbles appear and pop, then it’s ready). After both sides are golden brown, plate and top with some fresh lemon zest and the blueberry sauce.
1/2 cup frozen blueberries
1 tbsp. lemon juice
1 tbsp. honey
water, as needed
In a pot place all ingredients. You will need to add a little bit of water in order not to burn your blueberries. (If you add too much, the sauce will be extremely thin.) Stir until all ingredients are incorporated. Heat the pot to medium heat. When the sauce is simmering, reduce the heat and let cook for 5 more minutes. Remove from heat and pour over the pancakes.