Lemon Pancakes with Blueberry Syrup

So, I was obsessed with pancakes a few months ago. I’m really obsessed with them all the time, but was on a roll making them pretty much every day for two weeks straight! During that time I came up with this recipe that reminds me of my moms cottage cheese pancakes, only lemony! On my third day in a row eating them I decided to try to make a blueberry syrup to go with it, and it turned out great!

Blueberry Syrup (super easy, I promise)

Yield: 2 servings 2.5 oz each

Nutrition per serving

Calories: 40

Fat: 0 g

Sodium: 0 g

Total Carbs: 10.1 g

Fiber: 2 g

Sugar: 6.4 g

Protein: 0.5 g

Ingredients

140 g or 2/3 cup Frozen or fresh Blueberries

3/4 cup Water, divided

1 Tb Stevia

1 tsp Cornstarch

Combine Blueberries, water, and Stevia in a small saucepan over medium heat, wait until bubbling and reducing. Mix together the cornstarch and remaining 1/4 cup water until all lumps dissolve. Mix into the berries and leave the sauce simmering until reduced to your liking. For me, that’s right when the pancakes are ready. Coincidence, or laziness? You decide.

Lemon Pancakes

Yield: 1 or 2 servings, depending on how hungry you are. I usually eat them all!

Nutrition for entire recipe

Calories: 275

Fat: 6.1 g

Sodium: 486.7 mg

Total Carbs: 20.5 g

Fiber: 1.9 g

Sugar: 8.1 g

Protein: 31.4 g

Ingredients

3 Egg Whites (When I’m not in a hurry, like today, I whisk these separately till they are frothy for lighter pancakes.)

1 Whole Egg

2 oz Lemon Chobani Greek yogurt 0% fat

1/4 cup Low-fat Cottage Cheese

2 Tb Old-fashioned Oats (or oat flour, but that’s higher cal)

1/4 tsp Baking powder

2 Splenda packets, or 2 tsp Stevia

1/4 of a Lemons zest

1/4 of a Lemons juice (1 tsp)

optional: Add 3/4 tsp Cream of Tartar to egg whites if whisking separately. otherwise, omit.

(Side Note: If it seems like I’m obsessed with Chobani, it’s because I am! (Also, parenthises))

If whisking egg whites, whisk until frothy and there are some soft peaks. In another bowl use a hand blender (my preference) or use a regular blender/food processor to blend all ingredients together. This will make a batter and pulverize the oats so you don’t have any whole oats in there. If you whisked the whites separately fold them into the batter gently.

Here’s how mine looked today – I did whisk the egg whites since I wasn’t starving.

Okay, you’re ready to cook! Grease a skillet with non-stick spray, or, I like to use a tsp of coconut oil. On medium-low heat cook your pancakes until firm and golden on the bottom, then flip and wait till they are cooked through.

Now you’re ready to top with Blueberry Syrup and enjoy!All gone!