Lemon Blueberry Pancakes
| Lemon Pudding |
1 pkt |
| All-Purpose Flour |
⅓ cup |
| Cinnamon |
⅛ tsp |
| Baking Powder |
½ tsp |
| Egg Beaters or Egg White |
¼ cup |
| Blueberries (fresh or frozen, thawed) |
⅓ cup |
| Water |
1 cup |
|
|
Combine pudding flour, cinnamon and baking powder. Add egg, blueberries & water to dry ingredients, stir until moistened. Coat a pan with cooking spray & turn stove to medium heat. Spoon ¼ batter at a time onto the heated pan, cook until slightly brown, then flip to cook the other side. For thinner pancakes, make the batter by adding more water, one tablespoon at a time. Yield 4 pancakes.
Nutritional Information Per Serving
Calories: 272, Protein: 22g, Carbohydrate: 44g, Fat: 1g, Fiber: 2g
Exchanges Per Serving
Meat 1, Starch 1½, Fruit ½, Milk 1