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Lightened Up: Blueberry Lemon Pancakes

<p>Delicious and filling Blueberry Lemon Pancakes, that won't add to your waistline!</p>
2 Servings Recipe By

Ingredients

  • 2 cups Blueberries, Frozen
  • 1 cup Flour, All-Purpose #1
  • 2 tablespoons Sugar
  • 1/2 teaspoons Baking Powder
  • 1 cup Buttermilk
  • 1 individual Egg, Separated
  • 1 tablespoon Lemon Juice
  • 1/4 cups Flour, #2
  • 1 individual Egg White

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3 pancakes
  • 539 Calories
  • 8g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 125mg Cholesterol
  • 317mg Sodium
  • 99g Total Carb
  • 6g Fiber
  • 28g Total Sugars (Includes 13g Added Sugars)
  • 18g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place blueberries on a paper towel lined plate to soak up any remaining moisture after thawing.
  2. In a mixing bowl, sift together flour #1, sugar, and baking powder. Set aside.
  3. In another mixing bowl combine buttermilk with egg yolk and lemon juice.
  4. Add flour mixture to buttermilk mixture.
  5. Gently coat blueberries with flour #2 and then fold into batter.
  6. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form.
  7. Gently fold into batter until combined.
  8. Heat a skillet to medium heat, then pour 2 heaping Tbsp of batter on it per pancake.
  9. Cook until bottoms are golden brown, then flip and cook until centers are set.
  10. Continue with remaining batter until all pancakes are cooked.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place blueberries on a paper towel lined plate to soak up any remaining moisture after thawing.
  2. In a mixing bowl, sift together flour #1, sugar, and baking powder. Set aside.
  3. In another mixing bowl combine buttermilk with egg yolk and lemon juice.
  4. Add flour mixture to buttermilk mixture.
  5. Gently coat blueberries with flour #2 and then fold into batter.
  6. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form.
  7. Gently fold into batter until combined.
  8. Heat a skillet to medium heat, then pour 2 heaping Tbsp of batter on it per pancake.
  9. Cook until bottoms are golden brown, then flip and cook until centers are set.
  10. Continue with remaining batter.
  11. Allow pancakes to cool completely.
  12. Place in gallon freezer bag, separating layers of pancakes with waxed paper.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 30 seconds or until heated through.

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