Let me be honest with you…
I am posting this recipe on the blog more for the progression of photos that’s about to come with it.
As many of you all know, I am on a health kick lately. It’s not something I ever thought I’d advertise. But, I was determined when I started that it wasn’t going to just be another diet. From stomach issues and extreme dieting in college leaving me stick skinny to ballooning up once I started eating ‘normally’ again, I wanted a lifestyle change. With how much of foodies my husband and I are, I knew it wouldn’t last if I was stuck eating boring ‘diet food’. While I always use to laugh at Oprah on the Weight Watchers commercials, now I don’t think I’ll ever turn back. The app makes it super easy to follow while you still get to enjoy the little things you love.
Oprah loves bread, but I just love carbs.
I don’t really have a problem craving sweet treats. I haven’t drank soda since I gave it up in college, I can’t stomach sweet tea, and I now usually take my coffee black. My food cravings usually consist of Chinese take-out and great Mexican food. However, I’ve always had a love-love relationship with pancakes. My mom use to make me pancakes what seemed like every weekend growing up. She’d put chocolate chips in the batter and chocolate chips with whipped cream on the top. While my pancake days ended when I went to college, I still get a craving for chocolate chip pancakes every time I go to I-Hop.
When I was scrolling through my WW app, I found that it was possible to have pancakes on a diet. I couldn’t believe it. The angels started singing, and my mind was blown. I knew I had to give them a try, and I went to the store that day to get the ingredients.While it may not be my mom’s chocolate chip pancakes, they will definitely do for now. I love the subtle sweet flavor that you get from the warm berries and honey. Plus, they’re perfect to make a head of time and re-heat through the week.
- 3 cups of Mixed Berries – They can be fresh or frozen and thawed. Make sure to chop them up if they are large!
- 1 Tablespoon of Fresh Lemon Juice
- 1 Cup of Flour – I ended up using a tiny bit more to make the batter a little thicker!
- 2 Tablespoons of Sugar
- 1/2 Teaspoon of Baking Powder
- 1/8 Teaspoon of Salt
- 1 Egg Yolk
- 2 Egg Whites
- 2 Teaspoons of Unsalted Butter
- 1 Cup of Fat Free Skim Milk
In a medium mixing bowl sift together flour, sugar, baking powder, and salt. Combine milk with the egg yolk and then add to the dry mixture. Stir in mixed berries with the lemon juice. Using another mixing bowl or your stand mixer, beat egg whites until stiff peaks form. Then, gently fold egg whites into the batter to combine.
Heat a large non-stick skillet over medium heat with the butter. When the butter is melted, make one (or two if you’re a pro pancake maker!) pancake at a time by pouring 1/3 of a cup of batter into the skillet for each pancake. When ready to serve, top pancakes with a drizzle of honey.
Note: I did 1/3 cup of batter for each pancake because my berries were larger and not chopped.
Needless to say, I’m not the world’s best pancake flipper. But, I still think they looked pretty delicious! If you keep scrolling, you’ll see I’m not the only one who thought so either! At a point value of 3 per pancake, they’re a perfect fix for your weekend pancake craving. Next time I think I’ll try to make them with only fresh chopped strawberries.
You know what would make them even more perfect? Serving them breakfast-in-bed style with coffee and mimosas!
“Whatcha’ got over there, some pancakes?”
They smell amazing, and Beaux couldn’t resist looking on from the background of my little photo session. While he couldn’t reach them while trying to balance on the bench, he tried. Better stick to your dog food, sweetie. Momma is not one for sharing.