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).
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)
152 calories, 24 g carbs, 10 g sugars, 2 g fat, 1 g saturated fat, 9 g protein, 3 g fiber (from myfitnesspal.com)