Weight Watchers Cornmeal Pancakes Recipes
BANANA LOVER'S FLOURLESS PANCAKES
With intense, concentrated banana flavor, these pancakes truly live up to their name. Bound simply with beaten eggs and containing no flour or starch, they get crisp and browned on the outside and have a creamy, custardy interior. Because the fruit has its own natural sweetness, there's no need for any sugar in the batter. It's also the best way to use up super-ripe bananas. You can simplify the filling by leaving out the spices, if desired. Then just garnish the pancakes with some fresh blueberries to help tie everything together and create the prettiest presentation.
Categories Brunch,Breakfast
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mash 1 1⁄2 bananas; slice remaining banana and set aside for serving. Into bowl with mashed bananas, add eggs, vanilla, baking powder, cinnamon, and nutmeg and whisk until blended.
- Coat a large nonstick skillet with nonstick spray; set over medium heat. Into skillet, spoon 2 tbsp batter per pancake (you may need to do this in 2 batches). Cook until edges are set and bottoms are golden, about 1 minute. Carefully flip pancakes with a thin spatula and cook on other side until bottoms are golden, about 1 minute.
- Serve pancakes topped with reserved sliced bananas and blueberries and dusted with powdered sugar.
- Serving size: 8 pancakes, 1⁄3 cup fruit, and 1 tsp sugar
Nutrition Facts : Calories 148 kcal
WEIGHT WATCHERS CORNMEAL PANCAKES
I got this recipe of off the Weight Watchers website. It is pretty simple to make and my husband likes it better than any store bought mix. I replaced the molasses in the recipe with maple syrup since I didn't have any molasses at the time. These pancakes are a Sunday favorite. Each pancake is 2 Weight Watchers points
Provided by MuldersGirl
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Lightly spoon flour into a dry measuring cup, level with a knife.
- Combine flour and next five ingredients in a large bowel, stir with whisk.
- Combine egg and next three ingredients in a bowl.
- Add egg mixture to flour mixture, stirring until well blended.
- Spoon 1/4 cup batter for each pancake onto a hot nonstick skillet.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
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- In a large bowl, combine 1 cup and 2 teaspoons of flour, oats, cornmeal, baking powder and salt; mix well and set aside.
- In another bowl, lightly beat egg white until frothy but not stiff. Add oil, 1/4 cup of maple syrup and milk; mix thoroughly.
- Heat a large nonstick skillet over medium heat (or heat a griddle to about 350°F to 375°F). Drop batter by 2 tablespoons onto skillet (or griddle) and cook until bubbles on surface of pancakes start to pop; flip pancakes and finish cooking, about 3 to 4 minutes total. As you finish each batch of pancakes, set them aside in an oven proof bowl in a warm oven (200°F) until ready to serve. Repeat with remaining batter.
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- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next five ingredients in a large bowl; stir with a whisk. Combine egg and next three ingredients in a bowl. Add egg mixture to flour mixture, stirring until well blended.
- Spoon 1⁄4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered in bubbles and edges look cooked. Yield: 10 servings (serving size: 1 pancake).
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- In a large bowl whisk together flour, greek yogurt, eggs, milk, and vanilla. Let the batter rest for a couple of minutes and set a side while a pan heats up.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Drop 2 tablespoons of batter onto the griddle. Brown on both sides and serve hot. Serve with your favorite maple syrup.
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Cuisine AmericanCategory Brunch,BreakfastServings 4Total Time 25 mins
- Stir together the baking mix, cornmeal, milk, egg, and sugar in a large bowl just until moistened. Gently stir in the blueberries.
- Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Drop the batter by heaping 1⁄4 cupfuls onto the griddle and cook the pancakes until bubbles appear and the edges look dry, about 3 minutes. Turn and cook until browned, about 2 minutes longer. Repeat with the remaining batter to make 12 pancakes in all. Yields 3 pancakes per serving.
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