Easy Nutmeg & Lemon Pancakes with Berries - Delicious Recipe

Nutmeg Pancake with Lemon-Spiked Berries

Cook Time 3 to 4 minutes
Prep Time 10 minutes

YIELD Makes 6 servings

INGREDIENTS

1 cup all-purpose flour 2 tablespoons sugar substitute,* divided 1 teaspoon baking powder 3/4 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/4 teaspoon salt 1‑1/3 cups nonfat buttermilk 1/4 cup cholesterol-free egg substitute 2 tablespoons canola oil 2 cups sliced strawberries 2 teaspoons finely grated lemon peel *This recipe was tested with sucralose-based sugar substitute.

PREPARATION:

1. Combine flour, 1 tablespoon sugar substitute, baking powder, nutmeg, baking soda and salt in small bowl. Combine buttermilk, egg substitute and oil in another small bowl. Add to flour mixture; stir just until moistened.
2. Lightly spray nonstick griddle with nonstick cooking spray. Heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until top is covered with bubbles and edge is slightly dry. Turn; continue cooking until done.
3. Meanwhile, combine strawberries, 1 tablespoon sugar substitute and lemon peel in medium bowl. Serve berries over warm pancakes.

This recipe appears in: Pancakes & Waffles NUTRITIONAL INFORMATION: Serving Size: 1 pancake with 1/3 cup strawberry mixture Fiber 2 g Carbohydrate 23 g Cholesterol 2 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 30 % Calories 162 Protein 5 g Sodium 361 mg DIETARY EXCHANGE: Fat 1 Fruit 1 Starch 1