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 METโขTLE 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 ๐ต๐ข๐ฃ
5 Bites on Better Balance
190 Calories
INGREDIENTS:
โข 1 Cup Hungry Jack pancake mix ( dry )
โข 1/4 Cup egg whites
โข 1/3- 1/2 Cup unsweetened almond milk ( add slowly until consistency is good )
โข Water if needed to loosen batter
โข Lemon zest from one lemon
โข Splash of vanilla extract
FILLING:
โข 2/3 Cup Non fat Greek yogurt
โข 1/4 package of sugar free cheesecake pudding mix
โข Lemon juice
โข Splash of vanilla extract
โข 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:
โข My blueberry sauce ( recipe on blog )
โข Raspberries
โข Fat free reddi whip
STEPS:
โข In a bowl, mix the pancake mix, egg whites, almond milk ( a little at a time until pourable ) , lemon zest and vanilla
โข Pour 1/4 cup portions when preparing pancakes ( should get 6 pancakes )
โข Once done, place the filling in between or right on top of your serving of pancakes with my blueberries sauce, raspberries and whipped cream
โข Enjoy!
INSTAGRAM: CHEFALLIESKITCHEN
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