Easy 1-Point Blueberry Lemon Pancakes

Easy 1-Point Blueberry Lemon Pancakes

Ingredients

• 1 cup all-purpose flour

• 1 tbsp sugar substitute (stevia, erythritol, etc.)

• 1 tsp baking powder

• 1/2 tsp baking soda

• Pinch of salt

• 1 cup unsweetened almond milk

• 1 large egg

• 1 tbsp lemon zest

• 1 tbsp lemon juice

• 1/2 cup blueberries (fresh or frozen)

• Cooking spray or small amount of butter

Instructions

• Mix dry ingredients:
  In a large bowl, whisk together flour, sugar substitute, baking powder, baking soda, and salt.

• Mix wet ingredients:
  In another bowl, beat the egg with almond milk, lemon zest, and lemon juice.

• Combine:
  Pour wet ingredients into dry and stir gently until just combined. A few lumps are fine.

• Fold in blueberries:
  Gently stir in the blueberries.

• Cook pancakes:

• Heat a non-stick skillet over medium heat.

• Lightly coat with cooking spray or butter.

• Pour 1/4 cup batter per pancake.

• Cook until bubbles appear on the surface, flip, and cook another 1–2 minutes until golden.

• Serve:
  Enjoy warm with sugar-free syrup, fresh berries, or a little Greek yogurt.