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Lemon Pancake With Blackberry Sauce
FROM JESSICA'S KITCHEN20Ingredients
14Hours
340Calories
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Ingredients
US|METRIC
24 SERVINGS
- 9 cups blackberries (fresh or frozen)
- 3 cups water
- 1 cup sugar
- 1 tsp. lemon zest
- 1 vanilla beans (scored lengthwise)
- 1 tsp. lemon extract
- 3/4 cup white beans (canned great northern, liquid, reserve beans for salad or other)
- 2 tsp. cream of tartar
- 2 tsp. cane sugar
- 4 cups coconut milk (vanilla)
- 2 Tbsp. lemon juice (freshly squeezed)
- 1 1/2 tsp. lemon extract
- 125 grams tapioca starch (1 cup)
- 116 grams coconut flour (1 cup)
- 1 3/4 cups white rice flour
- 2 tsp. kosher salt
- 1 tsp. psyllium husks
- 1/4 cup cane sugar
- 8 oz. buttery spread (1 cup, Earth Balance Soy Free, melted and cooled)
- 2 mashed banana
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol20mg7% |
Sodium210mg9% |
Potassium360mg10% |
Protein3g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber6g24% |
Sugars17g |
Vitamin A4% |
Vitamin C25% |
Calcium4% |
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.
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