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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 80.4
  • Total Fat: 2.0 g
  • Cholesterol: 22.1 mg
  • Sodium: 166.5 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.5 g

View full nutritional breakdown of Lemon blueberry pancakes calories by ingredient
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Lemon blueberry pancakes

Submitted by: LILIESNBISCUITS

Introduction

Umm, best pancakes I've ever eaten in my life. Nuff said. Well worth the calories, plus there's fresh fruit! Umm, best pancakes I've ever eaten in my life. Nuff said. Well worth the calories, plus there's fresh fruit!
Number of Servings: 10

Ingredients

    -1 1/4 cup whole wheat flour
    -1 Tbsp baking powder
    -1.5 Tbsp stevia sweetener (or sugar)
    -1 cup milk (I used skim)
    -1 egg
    -Zest of one lemon, plus a splash of juice (not too much, I used about a half a lemon's worth)
    -about 30 blueberries (I used fresh, but I'm sure frozen works too!)

Directions

Mix all dry ingredients first, then add wet (mix everything but blueberries). Heat up griddle or skillet to about medium. Pour just under 1/4 cup of batter on griddle, sprinkle 5-6 blueberries on the batter, then cover the blueberries in more batter. Cook until that side is done (I just check under the pancake until it looks done), then flip.

I do enjoy these with some Country Crock Light and light syrup, or on a special day blueberry syrup (not included in nutritional breakdown), but honestly I think they'd be good alone!

Serving Size: This recipe makes 10 medium sized pancakes.

This would definitely also work with Bisquick or similar, I just didn't have any on hand and had to go from scratch!






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