Nutmeg Pancakes with Lemon-Spiked Berries

Nutmeg Pancake with Lemon-Spiked Berries

Nutmeg Pancake with Lemon-Spiked Berries

Cook Time 3 to 4 minutes

Prep Time 10 minutes


Makes 6 servings


1 cup all-purpose flour
2 tablespoons sugar substitute,* divided
1 teaspoon baking powder
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups nonfat buttermilk
1/4 cup cholesterol-free egg substitute
2 tablespoons canola oil
2 cups sliced strawberries
2 teaspoons finely grated lemon peel

*This recipe was tested with sucralose-based sugar substitute.


  1. Combine flour, 1 tablespoon sugar substitute, baking powder, nutmeg, baking soda and salt in small bowl. Combine buttermilk, egg substitute and oil in another small bowl. Add to flour mixture; stir just until moistened.
  2. Lightly spray nonstick griddle with nonstick cooking spray. Heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until top is covered with bubbles and edge is slightly dry. Turn; continue cooking until done.
  3. Meanwhile, combine strawberries, 1 tablespoon sugar substitute and lemon peel in medium bowl. Serve berries over warm pancakes.

Nutritional Information

Serving Size: 1 pancake with 1/3 cup strawberry mixture
Fiber 2 g
Carbohydrate 23 g
Cholesterol 2 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 30 %
Calories 162
Protein 5 g
Sodium 361 mg

Dietary Exchange

Fat 1
Fruit 1
Starch 1

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