Weight Watchers Fluffy Pancakes

These Weight Watchers Fluffy Pancakes are perfect for a weekend breakfast or anytime you crave a stack of fluffy goodness.

Servings: Makes 8 pancakes

2 Points® per pancake

Here are some tips for making fluffy Weight Watchers pancakes:

• Separate the eggs: by whisking the egg whites until stiff peaks form. This adds air which makes the pancakes light and fluffy. Gently fold the beaten egg whites into the batter to preserve the air bubbles.
• Use low-fat alternatives: Opt for fat-free Greek yogurt or unsweetened applesauce instead of whole milk or butter.
• Baking powder is your friend: Make sure you use fresh baking powder to ensure a good rise.
• Don’t overmix: Once the dry ingredients are moistened, stop mixing. Overmixing can lead to tough pancakes.
• Control the heat: Cook the pancakes over medium heat. If the heat is too high, the outsides will burn before the insides are cooked through.
• Don’t flip too early: Let the pancakes cook until bubbles appear on the surface and the edges start to set. If you flip them too early, they will fall apart.

HOW DO I MAKE MY FLUFFY PANCAKES?

1. Place the egg yolk into a small bowl and the egg white into a larger bowl.

2. Whisk the egg white until it holds its shape and set aside.

3. Mix the sugar, egg yolk, fat-free yogurt, vanilla and flour in a separate bowl until you have a smooth batter.

4. Gently fold in the whisked egg white, making sure not to lose any of the air that had been whisked in (which contributes to the fluffy texture of these pancakes).

5. Warm the oil over medium heat in a large non-stick skillet.

6. Spoon the mixture onto the skillet using just over 1 tablespoon per pancake. This mixture is enough for 8 pancakes.

7. Then brown on one side before flipping and browning on the other side.

8. Serve immediately with a low Point syrup and mixed berries.

Fluffy Pancakes Ingredients

INGREDIENTS

• 2 medium eggs separated
• 1.5 teaspoon sugar
• 1 teaspoon vanilla extract
• 4 tablespoons fat-free yogurt
• 6 tablespoons all-purpose flour
• 10 sprays calorie controlled cooking oil

INSTRUCTIONS

1. Place the egg yolk into a small bowl and the egg white into a larger bowl.
2. Whisk the egg white until it holds its shape and set aside.
3. Mix the sugar, egg yolk, fat-free yogurt, vanilla and flour in a separate bowl until you have a smooth batter.
4. Gently fold in the whisked egg white, making sure not to lose any of the air that had been whisked in (which contributes to the fluffy texture of these pancakes).
5. Warm the oil over medium heat in a large non-stick skillet.
6. Spoon the mixture onto the skillet using just over 1 tablespoon per pancake. This mixture is enough for 8 pancakes.
7. Then brown on one side before flipping and browning on the other side.
8. Serve immediately with a low Point syrup and mixed berries.