Lemon Curd Blueberry Pancakes

Lemon Curd Blueberry Pancakes
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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Lemon Curd Blueberry Pancakes calories by ingredient
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Introduction

Low carb and sugar free pancakes. Also gluten free and can be made dairy free. Only 6g of carbs per pancake! Low carb and sugar free pancakes. Also gluten free and can be made dairy free. Only 6g of carbs per pancake!
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

Tips

NOTE: As for the calorie count and nutrition info. The calories per pancake with curd will be LOWER because you will not use all the curd made. The Nutrition info assumes that all curd will be eaten.


Directions

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.

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