Lemon Pancakes

In a bowl, combine 1 egg, 2 tbsp maple syrup, 180g yogurt, 2 tbsp lemon juice, 1 tsp lemon zest, and mix with a whisk.

Then add 1/2 cup flour, 1 tsp baking powder, a dash of Madagascar vanilla, and mix.

In a pan set over medium heat, melt some butter.

Pour the pancake batter into the pan, shaping it into the desired size for your pancakes.

Cook until bubbles form on the surface, then flip the pancakes over and cook until golden brown on both sides.

Transfer the cooked pancakes onto a plate. Serve with extra yogurt on top, along with a sprinkle of lemon zest and Phil’s Granola Lemon Blueberry.