One Point W/W Blueberry Lemon Pancakes Recipe

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Introduction: Embark on a delightful culinary journey with our One-Point Weight W Blueberry Lemon Pancakes—a perfect fusion of zesty lemon flavor, plump blueberries, and a light, fluffy texture that makes breakfast a treat for your taste buds. These guilt-free pancakes are not only a one-point wonder on the Weight W Blue plan but also a testament to the joy of smart and satisfying eating.

  • 2/3 cup Gold Medal self-rising flour
  • 1 cup nonfat yogurt (plain or Greek)
  • 1 tablespoon fresh lemon juice or 1/8 teaspoon lemon extract
  • 1/4 cup water
  • 1 egg
  • 2 egg whites
  • 1 tablespoon granulated sugar substitute
  • 1 1/4 cups fresh or thawed blueberries, divided

Instructions:

  1. Begin by creating a light and foamy base in a large mixing bowl. Beat 2 egg whites with a hand mixer until they reach a delightful foamy consistency.
  2. In a separate mixing bowl, combine the remaining ingredients (excluding blueberries) and whisk until a harmonious mixture forms.
  3. Gently fold the foamy egg whites into the batter, and then fold in 3/4 cup of the fresh blueberries, creating a luscious and airy pancake batter.
  4. Prepare a non-stick skillet by spraying it with non-stick cooking spray. Heat the skillet on medium-high.
  5. Using a 1/4 measuring cup, scoop the pancake batter onto the skillet to form 4-inch pancakes. Cook until bubbles start to appear on the top, approximately 2-4 minutes. Flip and continue cooking for an additional 2-4 minutes or until lightly golden.
  6. Enhance your pancake experience with a delightful blueberry syrup compote. In a small skillet sprayed with non-stick cooking spray, combine 2 tablespoons of sugar-free Mrs. Butterworth’s syrup and 1/2 cup of fresh or thawed blueberries. Cook on medium-high heat, stirring until the blueberries and syrup thicken. Remove from heat and generously pour the compote over the tops of your pancakes.

For added visual appeal and a burst of fresh flavor, garnish the pancakes with the remaining 1/2 cup of blueberries.

One Point Weight W Blueberry Lemon Pancakes Recipe

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 cup 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.
    Conclusion:
    Elevate your morning routine with these One-Point Weight W Blueberry Lemon Pancakes—each bite is a perfect balance of sweet, tart, and satisfying. Whether you’re on a weight loss journey or simply seeking a delicious breakfast option, these pancakes are a delightful addition to your menu. Make your mornings brighter with the harmonious blend of blueberries and lemon, all while staying on track with your smart points. Enjoy the journey to wellness one delicious pancake at a time.

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