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    You are in: Home / Recipes / Lemon Blueberry Pancakes Recipe
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    Lemon Blueberry Pancakes

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 04, 2008

      I saw that IHOP has a lemon blueberry pancake which sounds good, but I could only imagine tastes artificial. Better to make myself. I also cheated, but used Heart Healthy Bisquick mix. Topped with a thinned blueberry peach butter from Stonewall Kitchen. Thinned down jams are a great and easy sauce or topping for many things (ice cream!) Fantastic. Another pancake version is 1 cup blueberries, almond extract (1/2 tsp.) and cinnamon in the batter. The options are endless- try canned pumpkin and walnuts for a lovely fall pancake. Yummy!

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    • on April 28, 2007

      These pancakes were pretty good. They tasted amazing- my only complaint is the texture; they were not as light and fluffy as pancakes normally are.

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    • on April 11, 2007

      These are delicious pancakes! I cheated a little and used Jiffy baking mix instead of the flour, baking powder and salt. I also used regular sugar. I didn't make it with the pecans. I can't wait to eat them again. :)

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    • on March 18, 2007

      The lemon flavor was delicious. We used almonds instead of pecans which gave a nice flavor and texture. We'll definitely make these pancakes again!

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    • on October 30, 2004

      Made them with plain sugar and without the nuts. Tasty breakfast, thanks!

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    Nutritional Facts for Lemon Blueberry Pancakes

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.6
     
    Calories from Fat 114
    38%
    Total Fat 12.7 g
    19%
    Saturated Fat 4.7 g
    23%
    Cholesterol 69.9 mg
    23%
    Sodium 493.1 mg
    20%
    Total Carbohydrate 39.8 g
    13%
    Dietary Fiber 2.4 g
    9%
    Sugars 16.2 g
    65%
    Protein 6.8 g
    13%

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