Blueberry lemon matcha pancakes with lemon butter drizzle

I love how the berries cook slightly from the heat of the pan and go all juicy when you bite into them, delicious! Plus it looks so pretty too, that lovely deep purple colour.
This is a great morning breakfast booster as it has fibre, protein, good carbs and some matcha (green tea powder) which will help perk you up but without any jitteriness. Aim for a good quality matcha.

Recipe (serves 1)
-2 large eggs (add a splash of milk if you’re using medium sized eggs)
-zest of 1 lemon (make sure it’s unwaxed)
-1 Tbspn fresh lemon juice
-approx 80g blueberries
-1/4 tspn baking powder
-2 & 1/2 Tbspns wholegrain flour (I used spelt but brown rice is a good gluten free option)
-1/3 tspn matcha powder
*See end of page for lemon drizzle

Matcha powder
Gently mix together all the ingredients reserving the blueberries for when the mix goes into the pan, then add them as the pancakes are frying but before you flip them over. Once cooked on both sides serve up with your desired toppings.

Healthy blueberry lemon matcha pancakes
Optional: lemon butter drizzle
Once the pancakes are cooked, slowly melt a generous teaspoon of butter in the pan with about 1 teaspoon of fresh lemon juice then drizzle this over your pancakes for an added zing.

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