Things have gotten a little out of hand this week.

Monday: Went to the gym and completed 9.2 miles. Awesome. Came home and drank a whole bottle of wine (it was a regular size bottle, no judging). Not awesome.

Tuesday: Realized at the end of the day that I wore my underwear inside out all.freaking.day. Not a big deal…except I went to the bathroom multiple times that day and never noticed.

Wednesday: Tried shaving my dog myself to save money and he came out looking like Chewbacca after a hurricane involving sharp knives. Paid $65 to cover up what I did.

Thursday: Wore a cover up and a swimsuit all day because I have not done laundry. …I don’t even know how to make this sound less worse than it is.

I needed some consoling and if there is one thing that can always make me feel better it’s cupcakes pancakes. I don’t know if it’s because I associate them with syrup and anything covered in syrup is amazing, or if it’s because they were always a “special” thing growing up. My Mom only made pancakes for special occasions…like the first day of school, a holiday, or your birthday. Usually breakfast was a poptart because I was always running late…but on those special mornings she made pancakes, my day always seemed to go better. Once I decided I was going to make pancakes, I started hunting around for a recipe that I could adapt to include my new favorite flavor combination, Blueberry & Lemon. I don’t know about you, but I am still buying blueberries by the truckload since they are only $2 a pint. And after I made the Lemon Blueberry Buckle a couple weeks ago, I have been dying to have that combo again.

This pancake recipe is a little different than normal. It has no sugar and instead uses honey, which really makes sense for me to switch considering I drown them in pure maple syrup. It also uses oats instead of all flour and fat free milk. While these pancakes are not as fluffy as a traditional buttermilk pancake, they are a great substitute to fit into your diet. And best yet? They take less than 5 minutes to mix up. Throw everything into your food processor, puree, and pour. What could be better?

Honey & Oat Blueberry Lemon Pancakes

Yield: 8-10 pancakes

Recipe Note: I found the original recipe to be a little thin and added more flour. I included my change below, but if you feel you need even more flour, add another 1/4 of a cup.

Ingredients:

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup old fashioned oats
3 tablespoons honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat free milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
1 egg, room temperature
zest of 1 large lemon
1 tablespoon lemon juice
1 cup fresh blueberries (washed and dried)

Directions:

Preheat oven to 200 degrees.

In a large food processor, add flour and oats and pulse until oats are ground. Then, add everything else except the blueberries and pulse until all ingredients are pureed and well combined.

Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet and add 8-10 blueberries on top of each pancake. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Place pancake on an oven safe dish and place in oven to keep warm. Continue until you have used all pancake batter.

To freeze: Allow to cool completely and then transfer to a ziploc bag and freeze – reheat in toaster oven or microwave.

Adapted from The Fresh Fridge