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