Lemon Poppyseed Pancakes With A Sweet Vanilla And Lemon Ricotta Topping

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

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