Buttermilk Blueberry-Lemon Pancakes

1. 1

   In a large bowl, combine the whole wheat four, self-rising flour, baking soda and stevia. In a second bowl, combine the buttermilk, lemon juice, lemon zest, egg and nutmeg. Beat until well-combined. Add the wet ingredients to the dry ingredients and beat until just combined.

2. 2

   Lightly grease a nonstick skillet with butter. Heat over medium heat. Add batter, a 1/4 cup at a time, to the skillet. Sprinkle with some of the blueberries. When bubbles form on the surface of the pancakes, flip and continue to cook for about 2 minutes more. Serve with maple syrup.

* Per serving · 4 servings · Values may vary.

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