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Ingredients
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Directions
- Preheat oven to 400°F. For the Pancakes, spray 12-cup muffin pan with no stick cooking spray. Set aside. Place all ingredients in blender container; cover. Blend on medium speed until smooth. Pour evenly into prepared muffin pan.
- Bake 13 to 16 minutes or until edges of pancakes are golden brown. Cool on wire rack 2 minutes.
- Meanwhile, for the Blueberry-Lemon Sauce, mix sugar and cornstarch in small saucepan. Add blueberries, water and lemon extract. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Spoon sauce into center of each pancake. Sprinkle with confectioners’ sugar, if desired. Serve immediately.
NutritionView More
240Calories
Sodium15% DV350mg
Fat9% DV6g
Protein18% DV9g
Carbs13% DV38g
Fiber8% DV2g
| Calories240Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium350mg15% |
| Potassium270mg8% |
| Protein9g18% |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber2g8% |
| Sugars22g44% |
| Vitamin A10% |
| Vitamin C10% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.