Lemon Cream Cheese Pancakes with Blueberries - There are many things that can be ended to lower the calories of a favorite recipe without sacrificing flavor. For example, you may locate it enormously easy to convert a relatives favorite pancake recipe to a low calorie pancake recipe. One of the first things to cut out in any recipe to lower its calories is fat. In many recipes, especially for baking, some or every or the fat can be substituted equally for applesauce. Here is a simple accumulate wheat pancake recipe that without help takes a few minutes to prepare. This is a great swap to regular pancakes past you're craving something hot off the griddle. The summative wheat flour reduces the glycemic index of the pancakes and makes them a relatively health breakfast choice.

Lemon Cream Cheese Pancakes with Blueberries You can make Lemon Cream Cheese Pancakes with Blueberries use 13 ingredients and 6 step. Here's how to cook .

Ingredients make Lemon Cream Cheese Pancakes with Blueberries

  1. You need 1 1/2 cup flour.
  2. Provide 1 tablespoon sugar.
  3. Prepare 1 tablespoon baking powder.
  4. Prepare 1/2 teaspoon baking soda.
  5. Prepare 1 pinch salt.
  6. Prepare 2 eggs large , separated.
  7. You need 1 cup buttermilk.
  8. Prepare 6 ounces cream cheese , cut up.
  9. You need 3 teaspoons butter melted.
  10. You need 1 teaspoon vanilla.
  11. Prepare 2 tablespoons lemon juice.
  12. Provide one lemon zest of large.
  13. Prepare 1 1/2 cup blueberries fresh or frozen.

How to make Lemon Cream Cheese Pancakes with Blueberries

  1. In a medium bowl, mix together flour, sugar, baking powder, baking soda, salt..
  2. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest..
  3. Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter..
  4. Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan..
  5. Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from over-browning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes..
  6. Serve with honey, maple syrup, or jam..

Also Read Other Recipes at: AllRecipes Pancake

Lemon Cream Cheese Pancakes with Blueberries - In auxiliary to the low calorie pancake recipe, you will find that many extra recipes that have been relatives favorites through the years can be converted to lower the calorie and fat content even though increasing fiber for a healthier dish to set upon your table.