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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Blueberry Lemon Pancakes

 
One serving costs about $2.18

$2.18 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:50%

Spoonacular Score: 50%

 

If you have around 45 minutes to spend in the kitchen, Blueberry Lemon Pancakes might be an outstanding lacto ovo vegetarian recipe to try. This recipe serves 1. One serving contains 457 calories, 16g of protein, and 9g of fat. For $2.18 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up egg, wild blueberries, lemon zest, and a few other things to make it today. It is brought to you by spoonacular user safiret. Similar recipes are Lemon Blueberry Pancakes, Lemon Blueberry Pancakes, and Lemon Blueberry Pancakes.

Ingredients

Servings:
0.5 cup
0.5 cup flour
flour
1 Tbsp
1 Tbsp sugar
sugar
0.5 tsps
0.5 tsps baking powder
baking powder
0.25 tsps
0.25 tsps baking soda
baking soda
some
some salt
salt
0.5 cup
0.5 cup buttermilk
buttermilk
1
1  egg
egg
2 tsps
2 tsps lemon zest
lemon zest
0.5 cup
0.5 cup wild blueberries
wild blueberries
0.5 cup flour
0.5 cup
flour
1 Tbsp sugar
1 Tbsp
sugar
0.5 tsps baking powder
0.5 tsps
baking powder
0.25 tsps baking soda
0.25 tsps
baking soda
some salt
some
salt
0.5 cup buttermilk
0.5 cup
buttermilk
1  egg
1
egg
2 tsps lemon zest
2 tsps
lemon zest
0.5 cup wild blueberries
0.5 cup
wild blueberries

Equipment

griddle
griddle
whisk
whisk
bowl
bowl
frying pan
frying pan
griddle
griddle
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

In a medium bowl, whisk dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a larger bowl, whisk the egg with the buttermilk and lemon zest. Stir dry ingredients into egg/milk mixture until combined. There will be a few clumps remaining. Fold in the blueberries and let batter sit for 3 minutes. Spoon cup batter for each pancake onto a greased pan or griddle set over medium heat. Cook for about 2-3 minutes per side, or until bubbles begin to form around the edges of the pancake. Serve with more blueberries and maple syrup if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.17
Ingredient
½ cups flour
1 tablespoon sugar
½ teaspoons baking powder
½ cups buttermilk
1 egg
2 teaspoons lemon zest
½ cups wild blueberries
Price
$0.08
$0.02
$0.01
$0.24
$0.24
$0.33
$1.24
$2.17

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
457 Calories
16g Protein
9g Total Fat
78g Carbs
13% Health Score
Limit These
Calories
457
23%

Fat
9g
14%

  Saturated Fat
3g
24%

Carbohydrates
78g
26%

  Sugar
25g
29%

Cholesterol
176mg
59%

Sodium
660mg
29%

Get Enough Of These
Protein
16g
33%

Selenium
39µg
56%

Vitamin B2
0.75mg
44%

Phosphorus
403mg
40%

Vitamin B1
0.59mg
40%

Folate
146µg
37%

Manganese
0.7mg
35%

Calcium
268mg
27%

Iron
4mg
23%

Vitamin B3
4mg
21%

Vitamin D
2µg
16%

Potassium
555mg
16%

Vitamin B12
0.94µg
16%

Fiber
3g
16%

Vitamin B5
1mg
15%

Vitamin C
12mg
15%

Vitamin K
14µg
14%

Zinc
1mg
11%

Copper
0.2mg
10%

Vitamin A
477IU
10%

Vitamin B6
0.19mg
10%

Magnesium
36mg
9%

Vitamin E
1mg
7%

covered percent of daily need

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