Breakfast doesn’t have to mean spending hours in the kitchen. These whole wheat blueberry lemon pancakes are great to make ahead over the weekend and freeze for quick and easy breakfasts during the week.
They are also only 6 SmartPoints per serving on Weight Watchers, 2 pancakes.
It’s official. I am addicted to all things lemon. I seriously love anything that has lemon zest in it. Why? Because it gives the dish an unexpected light flavor, which is so refreshing sometimes.
How many of you think that breakfast is too difficult to make? I use to think that too! I thought it was too much work to make and I thought that coffee would last me until lunch.
Well, that didn’t really work like I had planned. While coffee does help get me through until lunch, I didn’t help me at all when it came to snacking…plus I was hungry all the time.
With Weight Watchers, I have learned that while breakfast does eat up some of your daily points, it actually helps you with your snacking choices throughout the day.
What do I mean? If I just had coffee for breakfast, my body would be craving food all day long (it’s really smart), so I would be eating all day long.
And while snacking isn’t necessarily bad, you can make bad choices when those hunger pains hit. We have all been there, so don’t feel bad about this. Just know that a great breakfast sets you up to eat well throughout the day.
My kids absolutely go crazy over these pancakes. They love the blueberries and the lemon flavor keeps them coming back for more. They also both love these pancakes too. They are a low-fat version with a great lemon flavor.
How do you feel about adding lemon in pancakes?
Whole Wheat Lemon-Blueberry Pancakes
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs beaten
- 3/4 cup Almond Milk
- 5.3 oz container fat-free vanilla yogurt
- 4 Tablespoons honey
- 1 Tablespoons olive oil
- 1 large lemon zested
- 2 cups fresh blueberries
Instructions
- In a large bowl, mix together the flour, baking powder, baking soda and salt. In another bowl, mix together the eggs, milk, yogurt, honey, olive oil, and lemon zest.
- Combine the liquid ingredients with the dry ingredients. After the batter is mixed well, fold in the blueberries.
- Heat a griddle to medium-low heat. When hot, add the batter and cook, flipping once, about 8 minutes, or until done. Serve immediately.
Hi Cathy, I used a 5.3oz container of yogurt. I’ll adjust that distinction in the recipe itself.
When it says 1 container of yogurt…..how big or how small a container? Yogurt comes in many sizes.