oatmeal lemon pancakes with blueberry syrup

making quiche for breakfast last weekend was such a departure from my normal routine that it felt completely luxurious. i decided to keep the tradition going and make something a bit more laborious for breakfast again this weekend, though this time i went the sweet route.

oatmeal lemon pancakes adapted from here

1 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 1/2 tbsp raw sugar
pinch of salt

2 eggs, separated
1 cup 0% plain greek yogurt
1/2 tsp vanilla extract
4 tbsp fresh lemon juice
1 tbsp melted coconut oil

blueberry syrup adapted from here

2 cups frozen blueberries
1/4 cup sugar
1 cup water
1 tbsp fresh lemon juice
1 tsp vanilla extract

in a large bowl, mix together all dry ingredients. in a separate bowl, mix together all wet ingredients (except for the egg whites), and add to the dry ingredients. whip egg whites until stiff peaks form, then gently fold them into the rest of the batter. warm a pan over medium heat, add a bit of coconut oil to grease the pan and ladle some batter in. once bubbles form at the top, flip the pancake over and cook until golden (do this until all batter is gone -- we got 5 large pancakes out of this).

meanwhile, place blueberries, sugar, water, lemon juice and vanilla in a saucepan on medium heat and allow it to cook into a syrup. remove from heat and serve over pancakes.