One of my favorite combos is lemon Poppyseed. Just something about the flavors mesh so well together.

I have a lemon poppyseed muffin as well that have similar ingredients but making these pancakes was a breeze!

Also, topping it with my vanilla lemon ricotta topping just made this stack so indulgent yet just enough!

Recipe makes 3 servings

2 Pancakes with topping per serving

6 WW 🔵🟢🟣

6 Bites on Better Balance

202 Calories

INGREDIENTS:

• 1 Cup Hungry Jack pancake mix ( dry )

• 1/2 Cup unsweetened almond milk

• 1/4 Cup egg whites

• Lemon zest & lemon juice of one lemon

• 1T Poppyseeds

• 1/4 Cup part skim ricotta

• 5g Sugar free vanilla pudding mix

• Splash of lemon juice

• A few splashed of unsweetened almond milk

• Syrup of your choice ( optional )

STEPS:

• In a small bowl mix the part skim ricotta, sugar free vanilla pudding mix, splash of lemon juice and splashed of unsweetened almond milk and mix until loose enough to pour ( add more almond milk or lemon juice if needed ) Keep in refrigerator until needed.

• In a bowl mix the pancake mix, unsweetened almond milk , egg whites, lemon zest, lemon juice & poppyseeds

• Once pan or flat top is ready to make pancakes, take 1/4 cup portions and cook pancakes until golden on each side

• Garnish pancakes with the sweet vanilla & lemon topping

• Enjoy!

💕 𝓒𝓱𝓮𝓯 𝓐𝓵𝓵𝓲𝓮

INSTAGRAM: CHEFALLIESKITCHEN

Who doesn’t love caprese combinations? Add my basil spinach pesto that I made into an aioli and bam you’ve got one delicious sandwich!

This was so easy to make , super flavorful and extremely filling! My Basil Spinach Pesto always makes a dish so fresh and bright!

Grab my Basil Spinach Pesto right here on my blog!

10 WW 🟢 7 🔵🟣
9 Bites on Better Balance
595 Calories

INGREDIENTS:

• 5oz. Chicken breast ( Pounded thinner if needed )

• Dak’s Spices Italian Blast

• Salt & Pepper to taste

• 1 Spinella’s Portuguese roll lightly toasted

• 1oz. Part skim mozzarella

• 28g FF Kraft mozzarella

• 1T My Basil Spinach Pesto mixed with 3 tsp light Hellman’s mayonnaise

• Tomato slices

• Jarred roasted red peppers ( in water )

• Lettuce

• Balsamic glaze ( optional)

STEPS:

• Mix up my Basil Spinach Pesto with the light mayonnaise & place into fridge until ready to use

• Pound out the chicken ( if needed ) and season with salt, pepper and Dak’s Italian Blast

• In a pan, grill or flat top cook chicken until fully cooked ( 165 internal temperature)

• Put cheeses on top of the chicken and either place into an air fryer like I did or place into the oven until cheese is melted , set aside when done.

• Assemble sandwich & enjoy

💕 𝓒𝓱𝓮𝓯 𝓐𝓵𝓵𝓲𝓮