These easy Blueberry Pancakes use Greek yogurt and make a tasty breakfast!
- 1 (5.3 oz) container nonfat Blueberry Greek Yogurt, (I used Dannon Light & Fit)
- 1 large egg
- 1 tablespoon honey
- ½ cup white whole wheat flour, my preference, you can use all-purpose or wheat if you prefer
- 1 teaspoon baking soda
- ½ cup fresh blueberries
In a large mixing bowl, combine the yogurt, egg and honey and stir until well combined. Add the flour and baking soda and stir together until a batter forms. Add the blueberries and gently mix into the batter.
Mist a griddle pan with cooking spray and bring it over medium heat. Scoop a scant ¼ cup of batter onto the heated pan and use the back of a spoon to smooth it out into a flat(ish) circle. Repeat in batches (depending on how many pancakes fir on your pan at once) to form 6 pancakes. Cook on one side for 2-4 minutes until bottom is golden and pancake is “flippable.” If the batter is not firm on the bottom yet it needs more time. Once flipped cook another 1-2 minutes until golden on the other side as well. Repeat until you have 6 pancakes (pancakes in later batches may cook in less time).
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
152 calories, 24 g carbs, 10 g sugars, 2 g fat, 1 g saturated fat, 9 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (2 pancakes) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
4 per (2 pancake) serving (P+ calculated using the recipe builder on weightwatchers.com)