Lemon Poppy Seed Pancakes

Author: Canadian Living

  • Portion size 12 servings
  • Credits : SPLENDA®

Ingredients

  • 2 eggs
  • 1 tablespoon grated lemon rind
  • 1 1/2 cup buttermilk
  • 1/4 cup Splenda® No Calorie Sweetener, Granular
  • 1/2 cup butter melted
  • 1 3/4 cup all-purpose flour
  • 4 teaspoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberry yogurt
  • 1 cup vanilla yogurt

Method

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

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

Heat nonstick skillet over medium heat; brush with some of the remaining butter. Pour in about 1/4 cup (50 mL) for ech pancake; cook until underside is golden and bubbles break on top, about 3 minutes.

Serve hot with yogurt.

Nutritional facts Per pancake only: about

  • Fibre 1 g
  • Sodium 243 mg
  • Calories 167.0
  • Total fat 9 g
  • Cholesterol 53 mg
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Lemon Poppy Seed Pancakes

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