Lemon Vanilla Pancakes with Fresh Blueberries

Add the fresh blueberries and the first amount of granulated sugar to a bowl and stir until well combined. Allow berries to sit and soak in the sugar.

In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.

In a separate large mixing bowl, whisk the following until well combined: yogurt, milk, eggs, second amount of granulated sugar, olive oil, and vanilla extract. Grate the lemon with a citrus zester and whisk the zest in with the batter.

Add the flour mixture to the yogurt mixture, and stir just until ingredients are combined.

Lightly grease a large flat skillet with a very thin layer of olive oil. Heat the skillet over medium heat.

When the skillet is hot, pour ¼ cup of the batter onto the skillet to create a pancake. Depending upon the size of the skillet, add 1-3 more pancakes. When edges turn golden and bubbles begin to form in the center, after about 4-5 minutes, use a spatula to flip the pancakes. Cook for about 3 minutes more, until the second side is light golden. Remove cooked pancakes to a plate. Repeat until all pancakes are cooked.

Squeeze a bit of fresh juice from the lemon over each pancake. Sprinkle confectioners’ sugar over each pancake by pouring the sugar into a fine-mesh strainer and tapping it over the pancakes. Top each pancake with heaping spoonfuls of fresh blueberries, and serve.