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Lemon Poppy Seed Pancakes

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brunch nut free vegetarian


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2 eggs

1 tbsp grated lemon rind

1-1/2 cups buttermilk

1/4 cup Splenda® No Calorie Sweetener, Granular

1/2 cup butter , melted

1-3/4 cups all-purpose flour

4 tsp poppy seeds

2 tsp baking powder

1/2 tsp salt

1 cup blueberry yogurt

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