Low Syn Lemon Blueberry Oat Pancakes – start your day with this delicious easy to make fluffy bursting with blueberry pancakes.
160g of oats – 4xHEb’s
2 tsp of baking powder
1 cup of fat-free plain yoghurt
1/2 tsp of lemon extract
1 cup of fresh blueberries – 4 syns
1-2 tbs of sukrin (or other sweetener of choice)
1/2 cup of fresh blueberries
4 tbs of maple syrup – 8 syns
6 tbs of quark or greek yoghurt
fresh lemon, quartered
Add oats to a blender and pulse until fine.
Add to a bowl with the baking powder and sweetener and stir.
Add in the yoghurt, eggs and lemon extract and whisk until all combined.
Fold in the blueberries
Spray a non stick frying pan over a low/medium heat.
Once hot, using a tablespoon measure two tablespoons of batter per pancake.
This should make about 4/5 small pancakes per person
I recommend cooking no more than 2/3 pancakes at a time, so that you have enough space to flip over.
Carefully flip over with a spatula, the spatula should slide under easily when ready to flip.
Stack 4 equal size serving of the pancakes, top each stack with 1.5 tbs of quark, scatter with some fresh blueberries and drizzle with 1 tbs of maple syrup and a little squeeze of fresh lemon juice (optional)
NUTRITION INFORMATION:YIELD: 4 SERVING SIZE: 1
Amount Per Serving:
CALORIES: 344 TOTAL FAT: 8g SATURATED
FAT: 3g TRANS FAT: 0g UNSATURATED FAT: 5g
CHOLESTEROL: 191mg SODIUM: 368mg
CARBOHYDRATES: 53g FIBER: 5g SUGAR: 23g PROTEIN: 17g