More Great Recipes: Breakfast

Lemon Poppyseed Pancakes


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 eggs
1 tbsp (15 mL) grated lemon rind
1-1/2 cups (375 mL) buttermilk
1/4 cup (60 mL) SPLENDA® No Calorie Sweetener, Granular
1/2 cup (125 mL) butter, melted
1-3/4 cups (425 mL) all-purpose flour
4 tsp (20 mL) poppy seeds
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt

Blueberry or vanilla yogurt


Whisk together eggs, lemon rind, buttermilk, SPLENDA® Granular and half of the butter.


In bowl, whisk together flour, poppy seeds, baking powder and salt; whisk in milk mixture just until combined.


Heat non-stick skillet over medium heat; brush with some of remaining butter. Pour in about 1/4 cup (60 mL) for each pancake; cook until underside is golden and bubbles break on top, about 3 minutes. Turn and cook until underside is golden, about 3 minutes.


Serve hot with yogurt.


Amount per Serving :


Serving size : 1 pancake


Total Calories : 167


Calories from Fat : 81


Total Fat : 9 g


Saturated Fat : 5 g


Cholesterol : 53 mg


Sodium : 243 mg


Total Carbohydrates : 17 g


Fibre : 1 g


Sugars : 2 g


Protein : 4 g


Pairs Well With


Notes

This is a recipe that I found on Splenda.com and I thought it sounded really really good. I've yet to try it but thought I'd post it here on my to-cook list!

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