Ingredients:
- 2/3 cup self-rising flour (or make your own by combining 1 cup all-purpose flour, 1½ tsp baking powder, and ¼ tsp salt)
- 1 cup nonfat plain or Greek yogurt
- 1 tbsp fresh lemon juice or ⅛ tsp lemon extract
- ¼ cup water
- 1 large egg
- 2 large egg whites
- 1 tbsp granulated sugar substitute (e.g., Lakanto Classic Monkfruit Sweetener)
- 1¼ cups fresh or thawed blueberries, divided
- Non-stick cooking spray
Instructions:
- Beat Egg Whites: In a large mixing bowl, beat the 2 egg whites with a hand mixer until they form stiff, foamy peaks. This step is crucial for achieving fluffy pancakes.
- Prepare Batter: In a separate bowl, whisk together the self-rising flour, yogurt, lemon juice, water, whole egg, and sugar substitute until well combined.
- Combine Mixtures: Gently fold the beaten egg whites into the batter until just incorporated. Then, fold in ¾ cup of the blueberries.
- Cook Pancakes: Spray a non-stick skillet with cooking spray and heat over medium-high heat. Using a ¼ cup measure, pour batter onto the skillet to form 4-inch pancakes. Cook until bubbles form on the surface, about 2–4 minutes. Flip and cook for an additional 2–4 minutes until golden brown.
- Make Blueberry Compote (Optional): In a small skillet, spray with non-stick cooking spray and add 2 tbsp of sugar-free syrup (e.g., Mrs. Butterworth’s) and the remaining ½ cup of blueberries. Cook over medium-high heat, stirring continuously until the mixture thickens into a compote. Remove from heat.
- Serve: Top the pancakes with the warm blueberry compote and enjoy!
Tips:
- For the fluffiest pancakes, ensure the egg whites are beaten to stiff peaks before folding into the batter.
- These pancakes freeze well. Store them in an airtight container or freezer bag for up to 3 months. Reheat in the microwave when ready to eat.
- You can substitute the lemon juice and blueberries with your preferred extract and fruit to create different flavor variations.
