Lemon-Berry Twist Pancakes

Vegetarian
Gluten Free
Health score
2%
Lemon-Berry Twist Pancakes
20 min.
6
99kcal

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 fluffy pancakes infused with the bright flavors of lemon and the sweetness of blueberries and raspberries. Each bite offers a burst of freshness, complemented by the warm, comforting texture of the pancakes. Whether you're serving them for breakfast or a special brunch gathering, these pancakes are sure to impress your family and friends.

With only 99 calories per serving, you can indulge without the guilt. Top them off with a pat of butter and a drizzle of real maple syrup, and don’t forget to add a few extra berries for that beautiful presentation. This recipe is not just about satisfying your hunger; it’s about creating a joyful experience that brings everyone together around the breakfast table.

So, gather your ingredients and get ready to whip up a batch of these scrumptious Lemon-Berry Twist Pancakes. They’re not just a meal; they’re a celebration of flavor and a wonderful way to start your day!

Ingredients

  • servings poached berries fresh
  • 0.3 cup blueberries fresh
  •  eggs 
  • 0.3 teaspoon ground cardamom 
  •  juice of lemon grated
  • servings maple syrup 
  • cup milk 
  • 0.3 cup raspberries fresh
  • teaspoon vanilla 
  • cup frangelico 
  • 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 (375F).
  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

Calories99kcal
Protein9.74%
Fat18.99%
Carbs71.27%

Properties

Glycemic Index
24.25
Glycemic Load
6.01
Inflammation Score
-1
Nutrition Score
4.7373913034149%

Flavonoids

Cyanidin
2.85mg
Petunidin
2.14mg
Delphinidin
2.47mg
Malvidin
4.67mg
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
0.03mg
Kaempferol
0.12mg
Myricetin
0.1mg
Quercetin
0.59mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:98.79kcal
4.94%
Fat:2.08g
3.19%
Saturated Fat:0.99g
6.2%
Carbohydrates:17.53g
5.84%
Net Carbohydrates:16.99g
6.18%
Sugar:15.1g
16.77%
Cholesterol:32.16mg
10.72%
Sodium:27.91mg
1.21%
Alcohol:0.23g
100%
Alcohol %:0.34%
100%
Protein:2.39g
4.79%
Manganese:0.54mg
27.24%
Vitamin B2:0.35mg
20.59%
Calcium:78.32mg
7.83%
Phosphorus:58.48mg
5.85%
Vitamin B12:0.28µg
4.75%
Vitamin C:3.89mg
4.71%
Selenium:3.05µg
4.35%
Vitamin D:0.59µg
3.96%
Potassium:136.03mg
3.89%
Magnesium:12.05mg
3.01%
Vitamin B1:0.04mg
2.97%
Vitamin B5:0.3mg
2.96%
Zinc:0.44mg
2.95%
Vitamin B6:0.05mg
2.32%
Vitamin A:111.22IU
2.22%
Fiber:0.54g
2.15%
Vitamin K:1.89µg
1.8%
Folate:5.94µg
1.48%
Vitamin E:0.19mg
1.26%
Iron:0.22mg
1.22%