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Prep
Difficulty
Easy
Time
Estimate
30 mins
Make the lavender syrup if not already done. Cool it quickly in the freezer if necessary. Prepare the pancake batter. Once the pancakes are searing, prepare the strawberries and simmer the blueberries and maple syrup. Whip the lavender syrup into the yogurt a bit at a time until it is your desired flavor. Top the pancakes with the berries and yogurt.
Fluffy, gluten-free, low-glycemic pancakes are attained through beating the egg whites and adding almond flour. A splash of almond extract will add to the flavor, but it is an optional addition. There are lots of options to make these pancakes your own including the milk & flour you prefer to use at home.
Several years ago Rachel’s Organic, made a lavender yogurt I loved, except I found it a tad too sweet for my taste. This is my version by infusing honey with lavender and swirling it into thick, greek style plain yogurt. Thinner yogurt works too, but when it is thick the honey sauce works a bit better.
Give your typical pancake syrup an antioxidant rich topping. If you have huckleberries (I’m jealous!) or other wild berries, they will work just as well. Whatever you can find fresh is best, but frozen will work in a pinch.
