Nutritional Information:
Calories: 140, Total Fat 3g, Saturated Fat < 1g, Cholesterol 5g, Sodium 687mg, Carbohydrates 20g, Fiber 3g, Protein 8g
Ingredients
- 1/2 cup reduced-fat buttermilk
- 1/2 cup whole-grain oat flour
- 1 large egg white, lightly beaten
- 1/2 tsp baking soda
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- “I Can’t Believe It’s Not Butter!” spray
- 1/2 cup fresh or frozen (not thawed) blueberries
- Sugar-free, low-calorie pancake syrup (optional)
- 100% fruit, orange marmalade spread (optional)
Preparation Method
- Preheat oven to 200° F.
- Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it.
- With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray.
- Return the pan to the heat.
- Pour batter in 1/8-cup dollops onto the skillet to form 4 pancakes.
- Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown.
- Flip and cook for about 2 minutes or until browned on bottom.
- Transfer to an oven-proof plate. Cover with aluminum foil.
- Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make another 4 pancakes.
- Place 4 pancakes on each of 2 serving plates.
- Serve immediately with I Can’t Believe It’s Not Butter! spray, syrup, and/or fruit spread, if desired.
Yield: 2 servings
Serving Size: 4 Pancakes per serving
WW PointsPlus+ = 3
WW SmartPoints = 3
Nutritional Information:
Calories: 140, Total Fat 3g, Saturated Fat < 1g, Cholesterol 5g, Sodium 687mg, Carbohydrates 20g, Fiber 3g, Protein 8g
