Yield:
1 Serving
Prep Time:
5 Minutes
Cook Time:
10 Minutes (Pancakes), 30 Minutes (Sauce)
Category
Breakfast
ingredients
pancakes:
½ cup old-fashioned or gluten-free oats
½ cup egg whites
½ cup vanilla Greek yogurt
1 squeeze lemon juice
Zest from ½ lemon
1 splash vanilla extract
blueberry lemon sauce (filling + topping):
1 cup frozen blueberries
1 tablespoon water
2 tablespoons sugar substitute (such as Splenda)
1 squeeze fresh lemon juice
Zest from ½ lemon
directions
Step 1: Make the Sauce
In a small saucepan over low heat, combine blueberries, water, sugar substitute, lemon juice, and zest. Stir every 10 minutes. As the berries soften, gently mash them with a fork. Continue cooking until thickened, about 30 minutes. Set aside to cool.
Step 2: Make the Pancakes
Heat a non-stick skillet over medium-low heat. Blend all pancake ingredients (except the sauce) until smooth.
Pour ⅓ of the batter into the skillet to make a 6-inch pancake. Add a spoonful of blueberry lemon sauce on top. Cook for 1–2 minutes per side, until golden and set. Repeat with the remaining batter to make 3 pancakes total.
Step 3: Serve
Stack pancakes and top with the remaining blueberry lemon sauce. Serve immediately and enjoy!
Inspired by this Original Recipe.