Lemon Curd Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
For pancakes:- 1 cup almond flour- 2 eggs- 1/4 c club soda or water- 1/2 tsp non bitter stevia- 1/4 tsp salt- 2 tbsp oil ( I used coconut)For lemon curd:- 3 egg yolks- 1/4 c unsalted butter- 1/4 c fresh lemon juice ( about one lemon)- zest from one lemon- 1/4 c xylitol ( or another sugar substitute equal to 1/4 c of sugar)- 1 cup of blueberries
For Pancakes:
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil.
For Lemon Curd:
- melt butter in the sauce pan on low heat
- remove from heat and add lemon juice, lemon zest, sweetner and egg yolks.
- whisk everything together until sweetner is dissolved
- put back over low heat and cook stirring constantly unil the mixture thickens.
- remove from heat and strain to get rid of any grain- ness
Assembly: Spread one teaspoon of the curd over pancakes and sprinkle with blueberries.
Serving Size: Makes 5 regular sized pancakes
Number of Servings: 5
Recipe submitted by SparkPeople user AGATKAAA17.
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil.
For Lemon Curd:
- melt butter in the sauce pan on low heat
- remove from heat and add lemon juice, lemon zest, sweetner and egg yolks.
- whisk everything together until sweetner is dissolved
- put back over low heat and cook stirring constantly unil the mixture thickens.
- remove from heat and strain to get rid of any grain- ness
Assembly: Spread one teaspoon of the curd over pancakes and sprinkle with blueberries.
Serving Size: Makes 5 regular sized pancakes
Number of Servings: 5
Recipe submitted by SparkPeople user AGATKAAA17.
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 21.9 g
- Cholesterol: 200.4 mg
- Sodium: 153.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.4 g
- Protein: 5.3 g
Member Reviews