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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pancakes with Sautéed Pears

Source: dLife

Buttermilk pancakes topped with sautéed cinnamon and lemon pears.

Nutrition Facts

Makes 3 servings
Amount Per Serving

Calories	181.9

Total Carbs	31.3 g

Dietary Fiber	2.6 g

Sugars	9.2 g

Total Fat	5.2 g

Saturated Fat	1.2 g

Unsaturated Fat	1.2 g

Potassium	330.3 mg

Protein	5.1 g

Sodium	291.2 mg

Dietary Exchanges 5.2 Fat, 0.5 Fruits, 0.2 Milk, 1.1 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Put the oatmeal in a blender and blend until it becomes a powder.
Add in the baking powder, baking soda, flour, and salt and blend for 10 seconds.
Add the margarine and blend to mix.
Whisk the buttermilk, egg substitute, and sugar substitute together in a bowl.
Add to the blender and blend until it becomes a smooth consistency. Let sit for about 5 to 10 minutes.
Preheat the griddle and spray with the cooking spray.
Pour 1/3 of the mixture onto the griddle and cook for about 2 minutes or until bubbles form on the top and the bottom is slightly browned.
Turn over and cook the other side until lightly browned. Repeat until all of the batter is used.
Slice the pears into quarters then cut each into 1/2-inch slices.
Spray a nonstick skillet with the cooking spray and place over medium-high heat.
Cook the pears and the lemon juice for approximately 2 minutes.
Place 1 pancake on each plate and place the pears on top.
Sprinkle with cinnamon and drizzle the maple syrup over all.