Healthy Whole Wheat Flax Pancakes with Cherries or Blueberries / Low Fat Lemon Curd

In our house, every Sunday morning we have waffles. This has been the case for about 3 and a half consecutive years of Sundays. We try all types of waffle recipes but we are getting a little bit tired of waffles. Which leads us to these 2 variations on pancakes. Totally health. Totally delicious. Totally works with any fruit. For the cherry pancakes, we made a light lemon curd as a topping.
Fruity Flax Pancakes from Kohler CreatedIngredients:1 cup flour2/3 cup coarsely ground flaxseed3 tablespoons sugar1 tablespoon baking powder1/2 teaspoon salt1/4 teaspoon cinnamondash of nutmeg2 eggs (separated)1 1/4 cups nonfat milk1 tablespoon oil1 cup applesauce1/2 cup blueberries or cherries or any fruit of your choice (chopped into smaller pieces if you wish)Directions:1. In large bowl combine flour, flaxseed, sugar, baking powder, salt, cinnamon and nutmeg. In a medium bowl, lightly beat together egg yolks, milk, oil and applesauce.
2. Add egg yolk mixture to dry ingredients and stir until just combined. Fold in cut up fruit.
3. Coat a pan with butter or oil. Pour 1/3 cup batter for each pancake and cook until bubbles appear, about 1 minute. Flip and brown. Lightly re-coat pan between each pancake to prevent sticking. Serve with syrup, honey or topping of your choice!
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you?re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.
Makes about 2/3 cup. Recipe can be doubled.
Blueberry version - equally yummyWith lemon curd