These Weight Watchers Fluffy Blueberry Lemon Pancakes are everything you want in a pancake- fluffy, soft and super easy to make! They serve up the best fluffiest WW pies ever!
Servings: Makes 9 Pancakes
1 Point™ for 1 pancake or 2-3 Points* for 2 pancakes
HOW TO MAKE THESE BLUEBERRY LEMON PANCAKES?
1. Whipping two egg whites together is the key to making these pancakes cute and fluffy
2. Did you know that egg whites when beaten well, create a frothy texture? This is what makes these pies thick and fluffy.
3. Therefore this step is a critical stage in making sure that the pies are thick and fluffy.
4. until they are nice and foamy.
5. In a separate mixing bowl combine the remaining ingredients ( except blueberries).
6. Whisk until all ingredients are incorporated.
7. Gently fold in egg whites.
8. Then fold in blueberries.
9. Spray a non-stick skillet with non-stick cooking spray and heat on medium-high.
10. In a 4-inch pie pan, place pancake batter using a 1/4 scale cup.
11. Cook pancakes on medium-high until little bubbles start to form at the top of the pancakes.
12. About 2 minutes.
13. Cook for an additional 2 minutes or till lightly golden
14. Sprinkle your small skillet with non-stick cooking spray then add 2 Tbsp of sugar-free Mrs.
15. Butterworth’s syrup and 1/2 cup fresh or thawed blueberries. Cook on medium-high and continue stirring until blueberries and syrup thicken. Remove from heat and pour compote over the tops of pancakes.
Blueberry Lemon Pancakes Ingredients
INGREDIENTS
- 2/3 cup Gold Medal self-rising flour
- 1 cup nonfat yogurt plain or Greek yogurt
- 1 Tbsp fresh lemon juice or 1/8 tsp of lemon extract
- 1/4 cup water
- 1 egg
- 2 egg whites
- 1 TBSP GRANULATED SUGAR SUBSTITUTE
- 1 1/4 cups fresh or thawed blueberries, divided
INSTRUCTIONS
- In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until nice and foamy.
- In a separate mixing bowl combine the remaining ingredients ( except blueberries). Whisk until all ingredients are incorporated.
- Gently fold in egg whites. Then fold in 3/4 cup blueberries.
- Spray a non-stick skillet with non-stick cooking spray and heat the skillet on medium-high.
- Using a 1/4 measuring cup, scoop pancake batter onto the prepared skillet, making 4-inch pancakes.
- Cook pancakes on medium-high until little bubbles start to form at the top of the pancakes. About 2-4 minutes. Flip and cook for an additional 2-4 minutes or until lightly golden.
- Sprinkle your small skillet with non-stick cooking spray then add 2 Tbsp of sugar-free MRS. BUTTERWORTH’S SYRUP and 1/2 cup fresh or thawed blueberries. Cook on medium-high and continue stirring until blueberries and syrup thicken. Remove from heat and pour compote over the tops of pancakes.
NOTES:
- I recommend using a canola oil base non-stick cooking spray. I have noticed that the pancakes will stick sometimes to cooking oils such as coconut oil or sunflower oil.
- The key to making these pancakes nice and fluffy is beating 2 egg whites together. Did you know that egg white when beaten really well-create a foam-like texture? That is what makes these pancakes thick and fluffy. Accordingly, this is an important step to ensure the pancakes turn out thick and fluffy
- You can substitute the lemon juice/extract and blueberries for your favorite extract and/or fruit.
Servings: Makes 9 Pancakes
1 Point™ for 1 pancake or 2-3 Points* for 2 pancakes
One Point Weight Watchers Blueberry Lemon Pancakes Recipe
These Weight Watchers Blueberry Lemon Pancakes are everything you want in a pancake- fluffy, soft and super easy to make!
Ingredients
- 2/3 cup Gold Medal self-rising flour
- 1 cup nonfat yogurt plain or Greek yogurt
- 1 Tbsp fresh lemon juice or 1/8 tsp of lemon extract
- 1/4 cup water
- 1 egg
- 2 egg whites
- 1 TBSP GRANULATED SUGAR SUBSTITUTE
- 1 1/4 cups fresh or thawed blueberries, divided
Instructions
- In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until nice and foamy.
- In a separate mixing bowl combine the remaining ingredients ( except blueberries). Whisk until all ingredients are incorporated.
- Gently fold in egg whites. Then fold in 3/4 cup blueberries.
- Spray a non-stick skillet with non-stick cooking spray and heat the skillet on medium-high.
- Using a 1/4 measuring cup, scoop pancake batter onto the prepared skillet, making 4-inch pancakes.
- Cook pancakes on medium-high until little bubbles start to form at the top of the pancakes. About 2-4 minutes. Flip and cook for an additional 2-4 minutes or until lightly golden.
- Sprinkle your small skillet with non-stick cooking spray then add 2 Tbsp of sugar-free MRS. BUTTERWORTH'S SYRUP and 1/2 cup fresh or thawed blueberries. Cook on medium-high and continue stirring until blueberries and syrup thicken. Remove from heat and pour compote over the tops of pancakes.
Notes
Servings: Makes 9 Pancakes
1 Point™ for 1 pancake or 2-3 Points* for 2 pancakes
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 85Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 22mgSodium: 158mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 6g
2 Comments
looks yummy
Can these be frozen?