Lemon poppyseed low carb pancakes

Lemon poppyseed low carb pancakes
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 134.5
  • Total Fat: 4.3 g
  • Cholesterol: 94.3 mg
  • Sodium: 175.9 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.9 g

View full nutritional breakdown of Lemon poppyseed low carb pancakes calories by ingredient


Introduction

This is a recipe for a low calorie/low carb lemon poppyseed pancake. I served with a dollop of sugar free whipped topping and some lemon zest. This is a recipe for a low calorie/low carb lemon poppyseed pancake. I served with a dollop of sugar free whipped topping and some lemon zest.
Number of Servings: 4

Ingredients

    0.12 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
    2.0 large (8" to 8-7/8" long) Banana, fresh
    2.0 large Egg, fresh, whole, raw
    1.0 tsp Baking Powder
    1.0 serving(s) carnation instant breakfast no sugar added vanilla
    1.0 lemon yields Lemon Juice

Directions

Mix all ingredients in a blender, cook on greased griddle or pan, use 1/4 cup per pancake. Carefully flip once after the tops starts to become less shiny, pancakes can be a bit fragile so turn carefully. Pan/griddle was set at 275 degrees.

Serving Size: Makes 12 pancakes- 1/4 cup per pancake

Number of Servings: 4.0

Recipe submitted by SparkPeople user MISSMANNA1.