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Blueberry & Lemon Olive Oil Pancakes made with Pomora Olive Oil | www.craftycookingmama.com

Olive Oil Pancakes

Amanda
Turn an ordinary breakfast into something a bit more extraordinary by switching up an ingredient or two. These Blueberry & Lemon Olive Oil Pancakes are bright & delicious.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4 servings

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 2 large eggs
  • 2 tablespoon Pomora Lemon Olive Oil
  • 1/2 cup blueberries
  • raw honey for drizzling optional

Instructions
 

  • In a large mixing bowl - whisk together flour, sugar, baking powder and salt. Set aside.
  • In a separate mixing bowl, whisk together milk, eggs & olive oil.
  • Whisk wet ingredients into dry ingredients until just combined.
  • Fold in blueberries.
  • Pour pancakes, I use about 1/4 cup ladle, onto a greased or non-stick griddle over medium-high heat. Cook until each side is golden brown, about 2-3 minutes.
  • Serve immediately. Drizzle with honey if preferred. Enjoy ♥

Notes

NOTE: If you don't have lemon olive oil, feel free to use good quality olive oil & add some lemon zest to the pancake batter!
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