Berry Blast Pancakes With A Lemon Vanilla Cheesecake Filling

chefallieskitchen

How patriotic and adorable are these pancakes? I mean besides looking and tasting amazing these pancakes would be so great to serve for Memorial Day!

Obviously I was making a stack to look patriotic, anything else would be uncivilized!

The flavors were so delicious together and very refreshing! My blueberry sauce combined with the lemon vanilla cheesecake was a perfect pairing!

And can we please talk about my beautiful customize charcuterie board that the company MET•TLE made for me? If you are looking for a gorgeous board, message them on Instagram and mention Chef Allie!

Back to the stack, here are the stats:

Recipe is for 3 servings, 2 pancakes per serving including filling

5 WW 🔵🟢🟣

5 Bites on Better Balance

190 Calories

INGREDIENTS:

• 1 Cup Hungry Jack pancake mix ( dry )

• 1/4 Cup egg whites

• 1/3- 1/2 Cup unsweetened almond milk ( add slowly until consistency is good )

• Water if needed to loosen batter

• Lemon zest from one lemon

• Splash of vanilla extract

FILLING:

• 2/3 Cup Non fat Greek yogurt

• 1/4 package of sugar free cheesecake pudding mix

• Lemon juice

• Splash of vanilla extract

• Splashes of unsweetened almond milk until loose to spread or pour

* In a small bowl combine the listed ingredients for filling and set in the refrigerator until ready to use *

GARNISH:

• My blueberry sauce ( recipe on blog )

• Raspberries

• Fat free reddi whip

STEPS:

• In a bowl, mix the pancake mix, egg whites, almond milk ( a little at a time until pourable ) , lemon zest and vanilla

• Pour 1/4 cup portions when preparing pancakes ( should get 6 pancakes )

• Once done, place the filling in between or right on top of your serving of pancakes with my blueberries sauce, raspberries and whipped cream

• Enjoy!

INSTAGRAM: CHEFALLIESKITCHEN