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Lemon Pancakes
Lemon Pancakes are light and delicious thanks to cottage cheese and egg whites and have a subtle hint of lemon.
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
10
pancakes
Calories
69
kcal
Author
Leigh Anne Wilkes
Ingredients
1/2
cup
whole wheat flour
1/4
cup
all purpose flour
3/4
tsp
baking powder
1/4
tsp
baking soda
1/4
tsp
salt
1 1/2
Tbsp
sugar
1
lemon
zested and juiced
2/3
cup
2 % milk
3/4
cup
small curd cottage cheese
2
egg whites
1
tsp
vanilla
Instructions
In a large bowl, combine flours, baking powder, baking soda and salt.
In a small bowl combine sugar and lemon zest and rub together with fingers.
Add the lemon sugar to the dry ingredients. Mix together.
Mix together the milk, cottage cheese, egg whites, extract and lemon juice.
Pour into dry mixture and stir to combine, it will be lumpy. Don't over stir.
Heat a large skillet or griddle and spray with cooking spray
Add about 1/4- 1/3 cup batter to pan. Cook until edges of pancake begin to set up and it bubbles in the middle.
Flip and cook on other side.
Nutrition
Calories:
69
kcal
|
Carbohydrates:
11
g
|
Protein:
4
g
|
Fat:
1
g
|
Cholesterol:
3
mg
|
Sodium:
165
mg
|
Potassium:
122
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
40
IU
|
Vitamin C:
5.7
mg
|
Calcium:
53
mg
|
Iron:
0.5
mg