Home » Weight Watchers Blueberry Lemon Pancakes

Weight Watchers Blueberry Lemon Pancakes

These Fluffy Blueberry Lemon Pancakes are what you would want from a pancake: fluffy, soft and easy to prepare! They’re hands-down the most fluffy WW pancakes you can find!

HOW DO I MAKE THESE BLUEBERRY LEMON PANCAKES?

  • Mix 2 egg whites together and, using an electric mixer and a big mixing bowl, beat it until it’s nice and foamy.
  • Mix all the ingredients in a different bowl ( aside from blueberries). Stir till all the elements have been thoroughly incorporated.
  • Fold eggs whites gently. After that, fold into 3/4 cup blueberries.
  • Spray a pan with non-stick cooking spray and turn the temperature set at medium-high.
  • Pour the pancake batter into a pan to bake 4-inch pies with a 1/4-sized scale cup.
  • Cook patties over medium-to-high heat, approximately 4 to 5 minutes, then flip it around, after which it cooks for another 4 to 5 mins, or until the patties are lightly golden.
  • To make blueberry compote spray a small pan with cooking spray that is non-stick and add 2 Tbsp of sugar-free MRS. I like Butterworth’s SYRUP along with 1/2 cup of fresh or frozen blueberries. Then, cook it on medium-high, stirring continuously until the syrup and blueberries thicken and then remove from the heat. Serve the compote on top of pancakes.

What’s the secret behind making these pancakes so fluffy?

The secret to making the pancakes lovely and fluffy is to beat two egg whites.

Do you realize that eggs white when well beaten can give a foam-like texture? This is what makes these pancakes so fluffy and thick.

So this is a crucial step to ensure that pancakes will be with a thick and fluffy consistency.


Until they’re soft and fluffy.

In an additional mixing bowl, combine the other ingredients ( with blueberries excluded).

Mix till all the ingredients have been mixed.

Gently fold egg whites into the fold.

Fold into blueberries.

Make sure to spray a pan with cooking spray non-stick and heat to medium-high.

With a 1/4 measuring spoon, Pour pancake batter onto prepared skillets, making four-inch pancakes.

Cook the pancakes on medium heat until tiny bubbles form on top of the pancakes.

A little over 2 minutes.

Turn and cook for another 2-minutes or so until it is lightly golden.

To make blueberry compote Spray a small pan with non-stick cooking spray. Add two tablespoons of sugar-free Mrs Butterworth’s syrup and 1/2 cup of fresh or frozen blueberries.

Cook over medium heat and stir until the syrup and blueberries thicken. Remove from the heat and pour the compote over the sides of the pancakes.

SERVINGS: Makes 9 pancakes

2-3 PersonalPoints* for 2 pancakes
This number shows the PersonalPoints™ range. The points will vary based on your individualized plan or depending on your zero-point food list.

Ingredients:

  • 2/3 cup Gold Medal self-rising flour
  • 1 cup plain nonfat yogurt or Greek yogurt
  • 1 Tbsp of fresh lemon juice, or 1/8 tsp lemon extract
  • 1/4 cup of water
  • One egg
  • Two egg whites
  • 1 Tbsp of granulated sugar replacement ( I make use of the Lakanto classic Monkfruit sweetener)
  • 1 1/4 cups fresh blueberries or frozen, broken into pieces

Directions:

  1. In a large bowl of mixing, mix two egg whites and, using an electric mixer, beat it until smooth and foamy.
  2. Add the remaining ingredients in a separate mixing bowl ( with blueberries excluded). Stir till all the ingredients have been combined.
  3. Gently fold into egg whites. After that, fold into 3/4 cup blueberries.
  4. Paint a non-stick pan with cooking spray non-stick and then heat the skillet on medium-high.
  5. Utilizing a 1/4 measuring cup, pour pancake batter into a skillet and cook it to make four-inch pancakes.
  6. Cook the pancakes on medium-high until tiny bubbles appear in the middle of pancakes—around 2 to 4 minutes. Turn and cook for another 2-4 minutes or until golden.
  7. For making blueberry compote prepare a small skillet using a non-stick cooking spray; add two tablespoons of sugar-free Mrs Butterworth’s syrup and 1/2 cup fresh or frozen blueberries. Cook over medium heat and stir until the syrup and blueberries thicken. Remove from the heat and pour the compote on the pancakes’ tops.
Yield: 9

Weight Watchers Blueberry Lemon Pancakes

Weight Watchers Blueberry Lemon Pancakes

These Fluffy Blueberry Lemon Pancakes are what you would want from a pancake: fluffy, soft and easy to prepare! They're hands-down the most fluffy WW pancakes you can find!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2/3 cup Gold Medal self-rising flour
  • 1 cup plain nonfat yogurt or Greek yogurt
  • 1 Tbsp of fresh lemon juice, or 1/8 tsp lemon extract
  • 1/4 cup of water
  • One egg
  • Two egg whites
  • 1 Tbsp of granulated sugar replacement ( I make use of the Lakanto classic Monkfruit sweetener)
  • 1 1/4 cups fresh blueberries or frozen, broken into pieces

Instructions

  1. In a large bowl of mixing, mix two egg whites and, using an electric mixer, beat it until smooth and foamy.
  2. Add the remaining ingredients in a separate mixing bowl ( with blueberries excluded). Stir till all the ingredients have been combined.
  3. Gently fold into egg whites. After that, fold into 3/4 cup blueberries.
  4. Paint a non-stick pan with cooking spray non-stick and then heat the skillet on medium-high.
  5. Utilizing a 1/4 measuring cup, pour pancake batter into a skillet and cook it to make four-inch pancakes.
  6. Cook the pancakes on medium-high until tiny bubbles appear in the middle of pancakes—around 2 to 4 minutes. Turn and cook for another 2-4 minutes or until golden.
  7. For making blueberry compote prepare a small skillet using a non-stick cooking spray; add two tablespoons of sugar-free Mrs Butterworth's syrup and 1/2 cup fresh or frozen blueberries. Cook over medium heat and stir until the syrup and blueberries thicken. Remove from the heat and pour the compote on the pancakes' tops.

Notes

Servings: Makes 9 pancakes

2-3 PersonalPoints* for 2 pancakes

This number shows the PersonalPoints™ range. The points will vary based on your individualized plan or depending on your zero-point food list.

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