Lemon Blackberry Baked Pancake

• 1 cup White Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Fine Sea Salt
• 3/4 cups Low-fat Buttermilk
• 1 Large Egg
• 1/2 teaspoons Pure Vanilla Extract
• 2 Tablespoons Grapeseed Or Canola Oil, Plus More To Oil Pan
• 2 Tablespoons Honey
• 1/2 teaspoons Freshly Grated Lemon Peel
• 1 cup Fresh Blackberries

1. Preheat toaster oven to 350u0b0F and grease an 8x8 metal baking pan.
2. In a medium bowl, whisk flour, baking powder and salt.
3. In a small bowl, whisk buttermilk and egg until well combined. Whisk in vanilla, oil, honey and lemon peel.
4. Make a well in the center of the flour mixture and pour in buttermilk mixture. Stir together just until combined and no flour streaks can be seen.
5. Pour batter into the prepared pan and sprinkle berries over the top. Bake 23-26 minutes until edges are golden and a toothpick in the center comes out with a few crumbs attached.
6. Allow pancake to cool for a few minutes. Slice into quarters or smaller pieces if desired. Serve warm with maple syrup, whipped cream, yogurt or enjoy plain!

flour, baking powder, ubc, ube, egg, vanilla, grapeseed, honey, freshly grated lemon, fresh blackberries

Taken from tastykitchen.com/recipes/breakfastbrunch/lemon-blackberry-baked-pancake/ (may not work)