These lemon curd whole wheat pancakes and moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them, called them “lemon curd”, because of the cottage cheese used in the recipe.
Anyone here for a simple, but loaded with wholesome ingredients breakfast?
I usually make crepes and pancakes on the weekends and have something quick – like biscuits or yogurt on a weekday. I’ve made these lemon curd pancakes many times, using white or whole wheat flour. Just to give them a healthy twist!
To be honest – I prefer the whole wheat version, it just has more flavor. Pancakes made with whole wheat flour usually are not as thick. You won’t taste whole wheat, I can promise you, because I used lemon zest in the recipe, which helps to balance the flavors.
Made these with buttermilk, because it makes pancakes (even whole wheat) extra fluffy. If you don’t have buttermilk in your fridge, check the recipe notes on how to make it yourself.
I also added some cottage cheese (I always have some in the fridge) to boost the protein content.
These lemon pancakes are very delicious and packed with some fresh, wonderful flavors.
I like making pancakes/crepes in my blender and it only takes me like 2 minutes to whip up the batter.
Perfect to enjoy by yourself, with your family or serve to a crowd.
Served mine with fresh raspberries – lemon and raspberries = great combination! And of course a lot of maple syrup. But you just serve them with your favorite stuff – fresh fruit, jam, top with nuts or even pour some melted butter on top.
Do you like pancakes for breakfast?
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- zest from ½ lemon
- 1½ cups buttermilk
- 1 egg
- 1 egg white (2 tbsp liquid egg whites)
- ⅓ cup low fat cottage cheese, rinsed and drained
- 2 tbsp brown sugar (you could also add 1 tbsp more, if you like your pancakes sweet)
- 1½ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- Fresh raspberries to serve
- Maple syrup
- Place all ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
- Use ¼ cup of batter per pancake. Pour over a heated (medium high) greased griddle pan. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds.
- Repeat the process with remaining batter. (make sure you grease the pan before each pancake).
- Top with fresh raspberries and maple syrup.
- Serve immediately!
If you don't have buttermilk, combine 1½ cups of dairy milk with 1½ tbsp lemon juice. Stir and set a side for 5 minutes, until milk starts to curdle.