Lemon-Berry Twist Pancakes

Vegetarian
Gluten Free
Health score
1%
Lemon-Berry Twist Pancakes
20 min.
6
53kcal

Suggestions


Start your day on a delightful note with our Lemon-Berry Twist Pancakes, a perfect blend of zesty lemon and fresh berries that will tantalize your taste buds. These pancakes are not only vegetarian and gluten-free, making them suitable for a variety of dietary preferences, but they also come together in just 20 minutes, making them an ideal choice for busy mornings or leisurely brunches.

Imagine flipping fluffy pancakes infused with the bright flavors of lemon and the sweetness of blueberries and raspberries. Each bite offers a refreshing twist that elevates the traditional pancake experience. The subtle warmth of cardamom adds an exotic touch, making these pancakes a unique addition to your breakfast repertoire.

Whether you're serving them to family or enjoying a quiet morning alone, these pancakes are sure to impress. Top them off with a pat of butter and a drizzle of real maple syrup, and don’t forget to add a handful of extra fresh berries for that extra burst of flavor and color. With only 53 calories per serving, you can indulge guilt-free!

Perfect for any occasion, from a cozy family breakfast to a festive brunch with friends, our Lemon-Berry Twist Pancakes are a delicious way to start your day. So grab your whisk and get ready to whip up a batch of these delightful pancakes that are sure to become a new favorite!

Ingredients

  •  eggs 
  • cup milk 
  •  juice of lemon grated
  • 0.3 teaspoon ground cardamom 
  • teaspoon vanilla 
  • 0.3 cup blueberries fresh
  • 0.3 cup raspberries fresh
  • serving maple syrup 
  • serving poached berries fresh
  • cup frangelico 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. In large bowl, stir together Bisquick mix, egg, milk, lemon peel and juice, cardamom and vanilla with whisk just until blended. Gently fold in 1/4 cup each blueberries and raspberries (or wait and drop a few berries onto each pancake when pouring batter onto griddle).
  2. Heat griddle or skillet over medium-high heat (375°F).
  3. Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until golden brown.
  4. Serve pancakes with butter and syrup; garnish with additional berries.

Nutrition Facts

Calories53kcal
Protein18.05%
Fat35.18%
Carbs46.77%

Properties

Glycemic Index
24.25
Glycemic Load
1.91
Inflammation Score
-1
Nutrition Score
3.1043478431909%

Flavonoids

Cyanidin
2.82mg
Petunidin
1.99mg
Delphinidin
2.29mg
Malvidin
4.26mg
Pelargonidin
0.05mg
Peonidin
1.26mg
Catechin
0.39mg
Epigallocatechin
0.06mg
Epicatechin
0.21mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Luteolin
0.02mg
Kaempferol
0.11mg
Myricetin
0.08mg
Quercetin
0.55mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:53.37kcal
2.67%
Fat:2.07g
3.19%
Saturated Fat:0.99g
6.2%
Carbohydrates:6.19g
2.06%
Net Carbohydrates:5.68g
2.06%
Sugar:5.04g
5.6%
Cholesterol:32.16mg
10.72%
Sodium:26.41mg
1.15%
Alcohol:0.23g
100%
Alcohol %:0.42%
100%
Protein:2.39g
4.78%
Vitamin B2:0.14mg
8.12%
Manganese:0.16mg
8.01%
Calcium:60.09mg
6.01%
Phosphorus:58.39mg
5.84%
Vitamin B12:0.28µg
4.75%
Vitamin C:3.86mg
4.68%
Selenium:3.05µg
4.35%
Vitamin D:0.59µg
3.96%
Vitamin B5:0.3mg
2.95%
Potassium:98.08mg
2.8%
Vitamin B6:0.05mg
2.3%
Vitamin B1:0.03mg
2.22%
Vitamin A:110.84IU
2.22%
Zinc:0.33mg
2.17%
Magnesium:8.51mg
2.13%
Fiber:0.52g
2.06%
Vitamin K:1.75µg
1.67%
Folate:5.88µg
1.47%
Vitamin E:0.18mg
1.23%
Iron:0.2mg
1.11%