Lemon Cream Cheese Pancakes

Name: Lemon Cream Cheese Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: Zest of 1 medium lemon; 1 tablespoon freshly squeezed lemon juice; 2 large eggs; 100g cream cheese; 90g almond flour; 1 teaspoon baking powder; 20g butter, softened; 60g fresh blueberries

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Lemony and smooth - these pancakes can be tweaked to suit a number of chemo side-effects so you can enjoy them too.

Lemon Cream Cheese Pancakes

Rated 5.0 stars by 1 users

Servings

2

Prep Time

10 minutes

Cook Time

5 minutes

Author

Centre For Cancer Nutrition

Ingredients

Zest of 1 medium lemon
1 tablespoon freshly squeezed lemon juice
2 large eggs
100g cream cheese
90g almond flour
1 teaspoon baking powder
20g butter, softened
60g fresh blueberries

Directions

Blend lemon juice with cream cheese and egg until smooth. Add almond flour and baking powder. Blend again. Stir through 2-3 teaspoons of lemon zest.
In a bowl, beat together butter and remaining lemon zest.
Place a non-stick frying pan over a medium heat and spray with a little spray oil. Pour in about ¼ cup of pancake mix and cook until bubbles appear. Turn and cook about a further minute or until brown. Repeat with the remaining mixture. You should get 6 pancakes from the mixture.
Top pancakes with lemon butter and blueberries.

Recipe Note

For dry mouth & throat and difficulty swallowing: Top with crème fraîche, cream, full fat yoghurt or ice-cream to thoroughly moisten pancakes.

For taste changes: Add lemon curd or passionfruit curd for a slightly sweeter edge. Add more freshly squeezed lemon or lemon butter for metallic taste or if everything is tasting too sweet.