Lemon Curd Whole Wheat Pancakes
The best lemon curd whole wheat homemade pancakes, served with fresh raspberries and maple syrup.
Servings: 8
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!
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.
Nutrition
Calories: 136kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 403mg | Potassium: 182mg | Fiber: 2g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 7.2mg | Calcium: 74mg | Iron: 1mg