Lemon Pancakes with Strawberry Butter

By Chef_Kate

Ingredients

• Pancakes
• 1 cup egg substitute
• 3/4 cup low-fat ricotta cheese
• 1/4 tsp cream of tartar
• 1/3 cup all-purpose flour
• 3 Tbsp light, soft, tub margarine
• 2 tbsp Truvia
• Topping
• Fresh sliced strawberries
• Sugar-free strawberry syrup

Details

Servings 6
Adapted from store.diabetes.org

Preparation

Step 1

Beat the pancake ingredients at medium speed with an electric mixer until smooth.

Pour about 1/4 cup of batter for each pancake onto a hot, lightly greased griddle.

Cook until the tops are covered with bubbles and the edges look cooked; then turn and cook the other side.

Serve with fresh strawberries and warm sugar-free strawberry syrup on top.

Nutrition Information
Exchanges/Choices
1/2 Starch
1 Lean Meat

Calories: 98
Calories from Fat: 34
Total Fat: 4 g
Saturated Fat: 1.2 g
Trans Fat: 0
Cholesterol: 10 mg
Sodium: 248 mg
Total Carbohydrate: 8 g
Dietary Fiber: 0 g
Sugars: 2 g
Protein: 8 g