Healthy Blueberry Lemon Pancakes

Healthy Blueberry Lemon Pancakes

Healthy Blueberry Lemon Pancakes

45 minutes

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Details
  • Serving Size:   2
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • 1/3 cup of Greek Lemon Yogurt (6 oz container works for the whole recipe)
  • 2 egg Whites
  • 1/2 tsp. Vanilla Extract
  • 1/2 cup. White Whole Wheat Flour
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Sugar
  • 1 dash salt
  • 1/4 cup non-fat milk
  • 1/2 cup blueberries, fresh
  • 3 Tbsp. Lemon yogurt
  • 1 tbsp. Maple Syrup ( I used sugar free)
  • Additional topping: 1/4 cup blueberries
Instructions

Mix greek yogurt,egg whites and vanilla extract into a small bowl

In a separate bowl combine flour, baking soda, sugar, & salt

Combine and whisk till evenly mixed

Add milk, stir until combined (if the batter still seems to thick add a pinch more milk, I only needed the 1/4 cup)

Fold in 1/2 cup blueberries

Spray non-stick skillet with cooking spray and place 1/4-cup of batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I spread out my batter with the spatula to cook more evenly.

About 1-2 minutes on each side

For Yogurt Syrup

Add yogurt and maple syrup in a small bowl and stir together until combined.

Add yogurt syrup on top and 1/4 cup of remaining blueberries.

Enjoy!

Makes 7 pancakes, 31/2 each,

Serves

Calories per serving: 251, Fat: .06, Cholesterol: .06, Sodium: 267, Potassium: 103, Carbs: 45, Fiber: 5.5, Sugar: 19.6 (blueberries is what has most of the sugar), Protein: 17

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