Friday, April 20, 2018

Lemon Blueberry Pancakes


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:

  1. Combine pudding, flour, cinnamon, and baking powder.
  2. Add egg, blueberries, and water to the dry ingredients. Stir until they are moistened.
  3. Coat a pan with cooking spray, and turn stove to medium heat.
  4. Spoon ¼ batter at a time onto the heated pan, cook until slightly brown, then flip to cook other side
  5. 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