Yield: 4 pancakes
Ingredients:
- 1 pkt (box) sugar-free lemon pudding
- 1/3 C. all-purpose flour
- 1/8 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/4 C. egg beater or egg white
- 1/3 C. blueberries (fresh/frozen, thawed)
- 1 C. water
Directions:
- Combine pudding, flour, cinnamon, and baking powder.
- Add egg, blueberries, and water to the dry ingredients. Stir until they are moistened.
- Coat a pan with cooking spray, and turn stove to medium heat.
- Spoon ¼ batter at a time onto the heated pan, cook until slightly brown, then flip to cook other side
- For thinner pancakes, make the batter by adding more water, 1 tbsp. at a time.
Nutritional Info. (1 pancake/serving)
Total Calories - 68
Total Carbs. - 11 gm
Total Protein - 5.5 gm
Total Fats - 0.25 gm
