Lightened Up: Blueberry Lemon Pancakes
Nothing shouts good morning like the smell of pancakes on the griddle. However, when watching waistlines, pancakes probably aren’t on your radar of breakfast eats. Have no fear! These little blueberry lemon pancakes pack all the flavor of your traditional pancakes, without all the added calories and fat.
Blueberry Lemon Pancakes
- 3 cups frozen blueberries, thawed
- 0.25 cups flour #1
- 1 Tbsp lemon juice
- 1 cup flour #2
- 2 Tbsp sugar
- 0.5 tsp baking powder
- 1 cup buttermilk
- 1 large egg, separated
- 1 large egg white
Place blueberries on a paper towel lined plate to soak up any remaining moisture after thawing. In a medium bowl, sift together flour #2, sugar, and baking powder. Set aside. In a large bowl combine buttermilk with egg yolk and lemon juice. Add flour mixture to buttermilk mixture. Gently coat blueberries with flour #1 and then fold into batter. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Gently fold into batter until combined. Pour 2 heaping Tbsp of batter onto a preheated skillet (medium heat). Cook until bottoms are golden brown, then flip and cook until centers are set. Continue with remaining batter.
Follow directions above. Allow pancakes to cool completely. Place in gallon sized freezer storage bag, separating layers of pancakes with waxed paper. To serve, thaw. Reheat in microwave until heated through.
Servings: 6 small pancakes
Nutritional Information: Serving Size = 1 serving, 3 pancakes. Calories – 137, Total Fat – 1.2, Total Carbohydrates – 27.8 g, Protein – 4.6g, Fiber – 1.9 g WW Plus Points: 4
**conversion chart image provided by Erik Spiekermann