Blueberry Pancakes
If the thought of hot, sweet, juicy blueberries bursting on your tongue, enveloped by thick, warm, delicious pancakes is at all enticing to you, then you need to stop what you’re doing and make these Blueberry Pancakes ASAP. I’m swooning. You are going to be amazed that two of these hearty, tasty pancakes are only around 150 calories or 5 Green, 5 Blue or 4 Purple Weight Watchers SmartPoints. The secret ingredient is Greek yogurt! It may sound strange, but it makes for amazing pancakes and it fills them out for less WW points! This recipe can easily be doubled or tripled to feed your family or guests and it comes together incredible quickly. Just stir together a few ingredients, cook them up for a few minutes and voila! Breakfast Heaven. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
I didn’t include toppings in the recipe since I know everyone likes to serve their pancakes differently. My favorite for these is a little bit of light butter spread to melt on top (I use Land-O-Lakes), a dusting of powdered sugar, and a handful of extra blueberries. If you warm those blueberries in the microwave for 20-30 seconds first so that they burst when your fork hits them, even better.
Blueberry Pancakes
Ingredients
- 1 (5.3 oz) container nonfat Blueberry Greek Yogurt, (I used Dannon Light & Fit)
- 1 large egg
- 1 tablespoon honey
- ½ cup white whole wheat flour, my preference, you can use all-purpose or wheat if you prefer
- 1 teaspoon baking soda
- ½ cup fresh blueberries
Instructions
- In a large mixing bowl, combine the yogurt, egg and honey and stir until well combined. Add the flour and baking soda and stir together until a batter forms. Add the blueberries and gently mix into the batter.
- Mist a griddle pan with cooking spray and bring it over medium heat. Scoop a scant ¼ cup of batter onto the heated pan and use the back of a spoon to smooth it out into a flat(ish) circle. Repeat in batches (depending on how many pancakes fir on your pan at once) to form 6 pancakes. Cook on one side for 2-4 minutes until bottom is golden and pancake is “flippable.” If the batter is not firm on the bottom yet it needs more time. Once flipped cook another 1-2 minutes until golden on the other side as well. Repeat until you have 6 pancakes (pancakes in later batches may cook in less time).
Notes
4 per (2 pancake) serving (P+ calculated using the recipe builder on weightwatchers.com)