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Mixed Berry Pancakes

Mixed Berry Pancakes

Ingredients

  • 3 cups fresh, frozen, or thawed mixed berries
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon table salt
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons unsalted butter, divided
  • 1 tablespoon powdered sugar

Directions

  1. In a medium bowl, gently toss berries with lemon juice; set aside.
  2. In another medium bowl, sift together flour, granulated sugar, baking powder, and salt; set aside.
  3. In a large mixing bowl, combine buttermilk with egg yolk.
  4. Add flour mixture to buttermilk mixture; stir in berries and set aside.
  5. In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.
  6. Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.
  7. Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar.

Note

  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 139 kcal cal., 2 g fat (1 g sat. fat), 26 g carb., 2 g fiber, 9 g sugar, 5 g pro., 19 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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