Lemon Curd Whole Wheat Pancakes

Name: Lemon Curd Whole Wheat Pancakes
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1-1/2 cup Buttermilk; 1 Egg; 1 Egg White; 1/3 cups Low Fat Cottage Cheese; 2 Tablespoons Brown Sugar; 1-1/2 cup Whole Wheat Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt

Vegetarian Dairy

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Ingredients

FOR THE PANCAKES: ⓘ
1-1/2 cup Buttermilk ⓘ
1 Egg ⓘ
1 Egg White ⓘ
1/3 cups Low Fat Cottage Cheese ⓘ
2 Tablespoons Brown Sugar ⓘ
1-1/2 cup Whole Wheat Flour ⓘ
1 teaspoon Baking Soda ⓘ
1/2 teaspoons Salt ⓘ

Instructions

For the pancakes:
Place all the pancake 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 scoops of batter into a heated (medium-high) and greased griddle pan, leaving space between them. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds. Remove cooked pancakes to a plate.
Repeat the process with remaining batter (make sure you grease the pan before each pancake).
Top with fresh raspberries and maple syrup. Serve immediately!

Nutrition & Diet Analysis (per serving)

400 kcal 20% DV

Protein Fat Carbs

Macronutrients

Protein 8.6g 17% DV

Total Fat 3.1g 4% DV

Carbs 85.9g 31% DV

Fiber 2.3g 8% DV

Sugar 42.4g 85% DV

Electrolytes

Sodium 16738.2mg 100% DV

Potassium 343mg 7% DV

Cholesterol 68.3mg 23% DV

Vitamins & Minerals

Vitamin A 30.8mcg 3% DV

Vitamin C 6.7mg 7% DV

Vitamin D 0.3mcg 2% DV

Calcium 163.3mg 13% DV

Iron 2.2mg 12% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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