LEMON POPPYSEED PANCAKES

Lemon Poppyseed Pancakes

 

Every once in awhile - like on a lazy Sunday morning - we want something a little special and different. A great treat to replace your scrambled eggs!

These are every bit as delicious as they look when drizzled with Natures Hollow Sugar Free Raspberry Syrup that is sold on our website! The syrup is made with natural raspberry.

They are very delicate and when still warm, are so moist - just like a souffle in texture. As they cool down, and as leftovers they are more the feel of a regular pancake. I've used ricotta, yogurt, sour cream or a combination and they are always good. (The yogurt or sour cream will make them more tangy, though, so you may want to use the high end of the Splenda measurements.)

3 eggs, separated
1 cup ricotta, yogurt, or sour cream
2 tablespoons butter, melted
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon vanilla
6 tablespoons flour
1/8 teaspoon salt
3-4 tablespoons Splenda
1 tablespoon poppy seeds

In a medium bowl beat egg whites until stiff peaks form, but not until dry, and set aside.

In another medium bowl beat together the egg yolks, ricotta (or whatever you are using), melted butter, lemon juice & zest, and vanilla. Stir in flour, salt, Splenda, and poppy seeds. Gently fold in the egg whites.

Heat a skillet over medium-low and coat with vegetable cooking spray. Drop two tablespoons of batter for each pancake and cook for 3 to 4 minutes, until golden brown. Flip and cook for another minute or two.

Makes approx 5 servings, three pancakes each.

Per Serving:
172 Cal;
8 g Protein;
10 g Tot Fat;
11 g Carb;
0 g Fiber;
4 g Sugar;
183 mg Sodium