Wednesday, February 3, 2010
Weight Watchers Cinnamon, Vanilla Buttermilk Pancakes
One of Jonathan's favorite breakfast items is pancakes. Every morning Jonathan gets two pancakes, a glass of milk and about an hour later he has a banana. He has always been a good eater but I have noticed that in the morning he prefers pancakes over waffles and toast. Therefore, I give him what I know he likes. Some times I like to change it up and add blueberries into the batter, and he loves that as well.
What I like about this recipe is that it allows me to make a week's worth of pancakes and all I have to do it stick them in the microwave for 20 seconds and they come out tasting fresh as if they came off the griddle. The key to these light and fluffy pancakes is whipping the egg whites before folding them into the batter.
This recipe was adapted from Weight Watchers.
Yields 6 servings:
WHAT YOU WILL NEED:
1 1/2 Cup all-purpose flour
3/4 Teaspoon baking powder
1/2 Teaspoon salt
3 Eggs, separated
1 Tablespoon of Cinnamon (I think that adding the cinnamon adds some yummy flavor)
1 Teaspoon of vanilla (Please use the good stuff it make a differeance)
1 Tablespoon sugar
1 3/4 Cups low-fat Buttermilk (I use fat free)
1 Tablespoon unsalted butter
WHAT YOU WILL HAVE TO DO:
In large bowl combine flour, baking soda, cinnamon, and salt.
In another bowl whisk egg yolks, vanilla, and sugar until well combined. Stir in buttermilk and butter.
Take mixture and stir into flour mixture until everything is well combined.
Beat egg whites until you get stiff peaks.
Now gently fold the egg whites into the mixture.
Coat a nonstick griddle with cooking spray heat over medium heat.
Spoon 1/4 cup of batter onto hot griddle.
Cook until the tops are covered with bubbles about 3-4 minutes
Turn pancakes over and cook until edges are lightly golden, about 2 minutes longer.
Serving size is 3 pancakes 204 Cal, 5g Fat, 2g sat fat, 114mg sodium, 30g carbs, 1g fiber, 9g protein WEIGHT WATCHERS POINTS 4