Breakfast

Lemon Curd Blueberry Pancakes is for Breakfast, Dessert.

Lemon Curd Blueberry Pancakes takes 15 minutes to prepare.

Lemon Curd Blueberry Pancakes takes 20 minutes to cook.

Lemon Curd Blueberry Pancakes makes 5 servings.

The ingredients for Lemon Curd Blueberry Pancakes are:

For pancakes:
- 1 cup almond flour
- 2 eggs
- 1/4 c club soda or water
- 1/2 tsp non bitter stevia
- 1/4 tsp salt
- 2 tbsp oil ( I used coconut)

For lemon curd:
- 3 egg yolks
- 1/4 c unsalted butter
- 1/4 c fresh lemon juice ( about one lemon)
- zest from one lemon
- 1/4 c xylitol ( or another sugar substitute equal to 1/4 c of sugar)


- 1 cup of blueberries

Here is how you make Lemon Curd Blueberry Pancakes:

For Pancakes:Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil.For Lemon Curd:- melt butter in the sauce pan on low heat- remove from heat and add lemon juice, lemon zest, sweetner and egg yolks.- whisk everything together until sweetner is dissolved- put back over low heat and cook stirring constantly unil the mixture thickens.- remove from heat and strain to get rid of any grain- nessAssembly: Spread one teaspoon of the curd over pancakes and sprinkle with blueberries. Serving Size: Makes 5 regular sized pancakesNumber of Servings: 5Recipe submitted by SparkPeople user AGATKAAA17.

The nutritional information for Lemon Curd Blueberry Pancakes is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 261.2

• Total Fat: 21.9 g
• Cholesterol: 200.4 mg
• Sodium: 153.3 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 1.4 g
• Protein: 5.3 g

The dietary needs meet for Lemon Curd Blueberry Pancakes is Sugar Free