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Blueberry-Bran Pancakes SmartPoints 7



  • 0.75 cup(s) ready to eat bran flakes
  • 2 large egg white(s)
  • 1.25 cup(s) low-fat buttermilk
  • 2 tsp canola oil
  • 1 cup(s) all-purpose flour
  • 1 Tbsp sugar
  • 0.5 Tbsp lemon zest, or to taste
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.125 tsp table salt, or to taste
  • 1 cup(s) fresh blueberries
  • 2 spray(s) cooking spray
  • 2 tsp powdered sugar
  1. Crush cereal in a food processor or blender, or place in a zip-close plastic bag and crush with a rolling pin; pour into a medium bowl.
  2. Add egg whites, buttermilk and oil to bowl; stir and allow to stand 5 minutes.
  3. Add flour, sugar, lemon zest, baking powder, baking soda and salt to bowl; whisk until well blended. Gently fold in blueberries.
  4. Coat a large skillet with cooking spray; heat over medium-high heat.
  5. To make pancakes, place 3 tablespoons of batter onto skillet; repeat to make 4 pancakes at a time. Cook pancakes until puffed on top, about 2 minutes; flip and cook until golden brown on other side, about 2 minutes more. Repeat to make 12 pancakes. Serve pancakes in a short stack dusted with powdered sugar. Yields 3 pancakes per serving.

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