Brunch

Whole Wheat Lemon-Poppyseed Pancakes is for Breakfast.

Whole Wheat Lemon-Poppyseed Pancakes takes 10 minutes to prepare.

Whole Wheat Lemon-Poppyseed Pancakes takes 15 minutes to cook.

Whole Wheat Lemon-Poppyseed Pancakes makes 9 servings.

The ingredients for Whole Wheat Lemon-Poppyseed Pancakes are:

1 cup whole wheat pastry flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon poppyseeds
Wet ingredients
3/4 Cup reduced fat sour cream
1/4 cup skim milk
zest and juice of 1 lemon
3 tablespoons unsalted butter, melted
1 large egg
1 1/2 teaspoons vanilla extract

Here is how you make Whole Wheat Lemon-Poppyseed Pancakes:

combine dry ingredients in large mixing bowl and whisk together to combine and distribute. In separate bowl combine wet ingredients and whisk to combine. Pour the wet ingredients into the dry and mix with wooden spoon, 10-15 turns, being careful not to over mix. Heat a griddle or nonstick pan on medium heat. Use a 1/4 cup measuring cup to scoop the batter and pour into small pancakes on griddle. Let cook on first side until bubbles form on the edges of the pancake and the top of the pancake batter goes from a shiny texture to a dull texture (the batter will appear to "dry"). Flip and cook on the other side 2-3 min until the cake is springy when touched in the center.Number of Servings: 9Recipe submitted by SparkPeople user BOBBIEGENN.

The nutritional information for Whole Wheat Lemon-Poppyseed Pancakes is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 146.4

• Total Fat: 7.1 g
• Cholesterol: 42.0 mg
• Sodium: 235.2 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 1.6 g
• Protein: 3.4 g