Servings: 8
Lemon Curd Whole Wheat Pancakes
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
The best lemon curd whole wheat homemade pancakes, served with fresh raspberries and maple syrup.
Ingredients
Pancakes:
- zest from 1/2 lemon
- 1 1/2 cups buttermilk
- 1 egg
- 1 egg white — (2 tbsp liquid egg whites)
- 1/3 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)
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
For Garnishing:
- Fresh raspberries to serve
- Maple syrup
Instructions
-
Place all ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
-
Use 1/4 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!
Recipe Notes
Recipe makes 8-10 medium pancakes.
If you don't have buttermilk, combine 1 1/2 cups of dairy milk with 1 1/2 tbsp lemon juice. Stir and set a side for 5 minutes, until milk starts to curdle.
If you don't have buttermilk, combine 1 1/2 cups of dairy milk with 1 1/2 tbsp lemon juice. Stir and set a side for 5 minutes, until milk starts to curdle.
Course:
Breakfast