One Point Weight Watchers Blueberry Lemon Pancakes Recipe

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

1. In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until nice and foamy.
2. In a separate mixing bowl combine the remaining ingredients ( except blueberries). Whisk until all ingredients are incorporated.
3. Gently fold in egg whites. Then fold in 3/4 cup blueberries.
4. Spray a non-stick skillet with non-stick cooking spray and heat the skillet on medium-high.
5. Using a 1/4 measuring cup, scoop pancake batter onto the prepared skillet, making 4-inch pancakes.
6. 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.
7. 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

Yield: 9

One Point Weight Watchers Blueberry Lemon Pancakes Recipe

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These Weight Watchers Blueberry Lemon Pancakes are everything you want in a pancake- fluffy, soft and super easy to make!

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 5 minutes

Total Time 5 minutes

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

1. In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until nice and foamy.
2. In a separate mixing bowl combine the remaining ingredients ( except blueberries). Whisk until all ingredients are incorporated.
3. Gently fold in egg whites. Then fold in 3/4 cup blueberries.
4. Spray a non-stick skillet with non-stick cooking spray and heat the skillet on medium-high.
5. Using a 1/4 measuring cup, scoop pancake batter onto the prepared skillet, making 4-inch pancakes.
6. 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.
7. 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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  PACK OF 8 - Gold Medal Self-Rising Flour 5.0 lb Bag
• 
  Cucisina Aluminum Lemon Squeezer, Citrus Juicer
• 
  Lakanto Classic Monk Fruit Sweetener

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 22mgSodium: 158mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 6g