Weight Watchers Churro Pancakes Recipe

1. Beating 2 egg whites together is the key to making these pancakes nice and fluffy.

2. When egg whites are beaten well, it creates a frothy texture that makes these pancakes thick and fluffy.

3. This is a critical step to make sure the pancakes turn out thick and fluffy.

4. Until they are “soft tops” or become beautiful and fluffy

5. The “soft peaks” is the stage we want to achieve when you add the whipped egg whites to the plate to lighten it and add more delicate and light results.

6. Combine the remaining ingredients in a separate mixing bowl

7. Whisk until all ingredients are incorporated.

8. Gently fold in egg whites.

9. Spray a non-stick frying pan with non-stick cooking spray over medium heat.

10. Scoop pancake batter onto the prepared skillet, making 4-inch pancakes using a 1/4 measuring cup.

11. On medium heat, cook the pancakes until small bubbles begin to form on top of the pies.

12. About 2 minutes. Flip and cook until lightly golden.

13. Drizzle top and bottom with cinnamon sugar substitute

• 2/3 cup Gold Medal self-rising flour
• 1 cup nonfat yogurt plain or Greek yogurt
• 1/8 tsp vanilla extract
• 1/4 cup water
• 1 egg
• 2 egg whites
• 1 TBSP BROWN SUGAR SUBSTITUTE ( I USE LAKANTO GOLDEN MONKFRUIT SWEETENER)
• 1/2 Tbsp ground cinnamon

• 1/2 Tbsp regular white sugar or white granulated sweetener
• 1 Tbsp ground cinnamon

1. In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until nice and foamy or when you have formed “soft peaks.”
2. In a separate mixing bowl combine the remaining ingredients. Whisk until all ingredients are incorporated.
3. Gently fold in egg whites.
4. Spray a non-stick skillet or griddle 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. In a small mixing bowl combine, cinnamon and white granulated sugar substitute. Mix until well combined. Sprinkle cinnamon sugar over the top and bottom of each pancake.
8. Enjoy! Serve pancakes with your favorite toppings such as SUGAR-FREE MRS. BUTTERWORTH’S SYRUP, fat-free Reddi Whip, and or sugar-free caramel ice cream sauce.

• The point value may differ depending on the brand of self-rising flour you use. Gold Medal has fewer points than most self-rising flours and does make these pancakes lower in points.
• 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.
• In order to calculate the freestyle smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the WW recipe builder-since this recipe contains zero-point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
• The key to making these pancakes nice and fluffy is beating 2 egg whites together. Therefore this is a critical step to ensure the pancakes turn out thick and fluffy.