Recipe Corner: Weight Watchers Fresh Corn and Blueberry Pancakes

Weight Watchers Fresh Corn and Blueberry Pancakes

Serves 6

6pts/9pp

Ingredients:

2 cups all-purpose flour

½ cup yellow cornmeal

2 tablespoons sugar

1 tablespoon + 1 teaspoon baking powder

¼ teaspoon salt

1 ¾ cups low fat (1%) milk

½ cup fat free egg substitute

1 tablespoon canola oil

¾ cup fresh or frozen blueberries

¾ cup fresh corn kernels (about two ears of corn) or frozen corn kernels

6 teaspoons pure maple syrup. Warmed.

    Directions: 

     Whisk together flour, cornmeal, sugar, baking powder and salt in medium bowl. Make a well in middle of flour mixture. Combine milk, egg substitute, and oil in well; with fork stir until mixed well thoroughly. With rubber spatula, stir flour mixture into milk mixture just until flour mixture is moistened (batter will be lumpy.) Gently stir in blueberries  and corn. 

      Spray nonstick griddle with nonstick spray and set over medium heat. Pour scant ¼ cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn pancakes over and cook until golden brown on second side, about 3 minutes longer. Repeat with remaining batter, making a total of 24 pancakes. Serve with warm maple syrup. 

WW Fresh Corn & Blueberry Pancakes with light syrup

Per Serving: (4 pancakes and 1 teaspoon of syrup)

324 Cal/ 4g Fat/ 482mg Sodium/ 62g Carb/ 13g Sugar/ 2g Fiber/ 10g Protein