Servings: 10 pancakes
Calories: 85.9kcal
Equipment
- mixing bowl
- small strainer
- measuring cups and spoons
- Wooden spoon
- spatula flipper
- plate
- Cuisinart Deluxe Griddler/Grill or griddle or skillet
Ingredients
- 1½ c King Arthur 00 pizza flour
- ¾ c plain non fat yogurt
- ⅓ c sugar or equivalent sweetener - I used Truvia with Stevia.
- 2 egg whites OR 1 whole egg
- 1 c fresh blueberries - if you use frozen, thaw them first.
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- ½ c skim milk
- ½ c water
Instructions
- Place the fresh blueberries into a strainer and rinse them off. Shake off excess water an set them aside.
- Place ½ c water and ½ c skim milk in a measuring cup and mix them together. Set aside.
- Place the flour, plain non fat yogurt, sweetener, baking powder, baking soda, salt and vanilla into a mixing bowl. Add a half of the water/milk mixture to the bowl. Begin to mix these ingredients together.
- Continue to add the water/milk mixture to the bowl as you mix the ingredients together. You are looking for the pancake batter to be on the thin side. I used the whole cup of the water/milk mixture. If you feel your batter is still on the thick side then stir in a bit more water. If you want them thicker, then use less liquid.
- Preheat your electric griddle or skillet. I used my both sides of my Cuisinart Deluxe Griddler with the griddle plates faced up. I set the temperature to 325℉.
- Place a few drops of water on your griddle or in your skillet when the water dances around, your griddle or skillet is ready to use.
- Place ⅓ c of batter onto the griddle or in a skillet. I use the back of the measuring cup to swirl the batter out into an approximate 5½' diameter pancake. Drop 6-7 blueberries onto the surface of the batter as soon as you spread it out.
- When bubbles appear over the surface of the pancake and the surface starts to look dry, use a spatula flipper to gently lift a corner of the pancake. If it is golden, then flip the pancake over and cook the other side. Transfer the cooked pancakes to a plate and keep in a warming draw if you have one or place the plate in an oven set to warm.
- Continue to dole out the pancake batter in ⅓ c portions and repeat the process above until you have used all the pan cake batter and blueberries to make the pancakes. I am able to make 4 pancakes at a time on my griddler set up. I stack them on a plate. Adding a freshly cooked pancake to the top of the stack keeps the pancakes under them warm.
- Serve the pancakes with I Can Believe It's NOt Butter light or a similar spread and your favorite maple syrup. I use sugar free Smuckers Maple Syrup.
Notes
You can substitute frozen blueberries for fresh blueberries - just make sure you thaw them first.
I used skim milk in my pancakes but feel free to use in your favorite dairy substitute instead.
The nutritional info is for pancakes made with King Arthur 00 pizza flour.
I did make these blueberry pancakes with Fiber Gourmet Flour blend. The nutritional info is not included. The pancakes tasted similar to those made with the King Arthur 00 pizza flour but they were much drier in texture. They also were 1 pt per pancake but you did save 1 pt if you were eating 4 pancakes. The savings of 1 pt per 4 pancakes was not worth it to me to have substantially drier pancakes.
Pancakes made with regular all purpose flour were double the pts in comparison to those made with the King Arthur 00 pizza flour. If you want to save pts, the King Arthur 00 pizza flour is the way to go to have blueberry pancakes that are as tasty and similar in texture to those made with regular all purpose flour.
Nutrition
Serving: 1pancake | Calories: 85.9kcal | Carbohydrates: 16.1g | Protein: 4g | Fat: 0.3g | Sodium: 201mg | Fiber: 2.6g | Sugar: 2.4g
Tried this recipe?Let us know how it was!
