Yield
1 Serving
Prep Time
5 Minutes
Cook Time
10 Minutes (Pancakes), 30 Minutes (Sauce)
Category
Breakfast
Calories
493
Carbs
77.2
Fat
3
Fiber
18.1
Protein
35.4
WW Points
2
ingredients
for the pancakes:
½ cup old-fashioned (or oats of choice)
½ cup liquid egg whites
½ cup nonfat vanilla Greek yogurt
1 squeeze lemon juice
Zest from ½ lemon
1 splash vanilla extract
blueberry lemon sauce (filling + topping):
1 cup frozen blueberries
1 tablespoon water
2 tablespoons sugar-free sweetener
1 squeeze fresh lemon juice
Zest from ½ lemon
directions
Step 1: Make the Sauce
In a small saucepan over low heat, combine blueberries, water, sugar-free sweetener, lemon juice, and zest. Stir
occasionally. As the berries soften, gently mash them with a fork. Continue cooking until thickened, about 15 - 20 minutes. Set aside to cool.
Step 2: Make the Pancakes
Heat a non-stick skillet over medium-low heat. Blend all pancake ingredients (except the sauce) until smooth.
Pour 1⁄3 of the batter into the skillet to make a 6-inch pancake. Add a spoonful of blueberry lemon sauce onto the batter and then cover with a little bit more batter *this will help the blueberry from sticking to the pan. Cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat with the remaining batter to make about three 6-inch pancakes.
Step 3: Serve
Stack pancakes and top with the remaining blueberry lemon sauce. Serve immediately and enjoy!
Inspired by this Original Recipe.