Lemon Curd Whole Wheat Pancakes Recipe

Name: Lemon Curd Whole Wheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; FOR GARNISHING:; 1/2 cups Maple Syrup; 1 cup Fresh Raspberries

Servings: persons

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
FOR GARNISHING:
1/2 cups Maple Syrup
1 cup Fresh Raspberries

1
For the pancakes:
2
Place all the pancake ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
3
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.
4
Repeat the process with remaining batter (make sure you grease the pan before each pancake).
5
Top with fresh raspberries and maple syrup. Serve immediately!

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE PANCAKES:, 1-1/2 cup Buttermilk, 1 Egg, 1 Egg White, and more.

Yes, Lemon Curd Whole Wheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Whole Wheat Pancakes

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