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Blueberry Lemon Soufflé Pancakes

Hello Everyone and Happy Weekend!  Well done on getting through another week.

First of all, I want to say thank you for all of the support.  I feel humbled and inspired by your words of encouragement.  I am far less nervous and far more excited about what is to come with this blog.  Ideas are pouring out of me and I can’t wait to share them all with you.  I am going to have to get a new recipe journal soon.  A great problem to have, for sure.

We all know I love my sweets, but another thing I CANNOT live without, is breakfast.  I know there are people out there that can skip it, my husband being one of them, but I can’t imagine it.  Its one of the things we severely disagree on.  I mean, lets be real!  Breakfast is an amazing combination of sweet and savory.  It’s the only time its acceptable to pour syrup on your entire plate.  I am not saying I do that, I am just saying you could.  I am such a fan we have breakfast for dinner fairly frequently.  I know…I’m such a rebel.

I wake up in the morning excited for my breakfast.  I don’t know if that is a sign of a problem, but I literally wake up thinking about what I am going to make.  Even during the week when my mornings are rushed, I make sure to have a decent breakfast of at least a veggie scramble and the absolutely necessary, better for everyone, cup (or 3) of coffee.  I believe in taking a moment in the morning and collecting yourself, even if just for 5 minutes.  I actually make sure to wake up a littler earlier because of the necessity of this time.  It gets me prepared for what I need to do and gets me off to a good start.  I feel more level headed and focused to conquer whatever it is I need to get done.  Not to mention, it just makes for a happier me and I say if something makes you genuinely happier, then you should try to make time for it.

On the weekends, I really try to extend this time and enjoy my breakfast.  Take a moment, sip my coffee, read a magazine (and when its not this dreadful, cold winter), sit outside and watch the sunrise.  A normal egg scramble just won’t do for this kind of occasion.  I need something regal and luscious…and a little sweet.  Pancakes seem to always fit that bill.

As many of you know, on Saturday’s I go to my Weight Watcher meeting, where I bring breakfast, while my friend brings the coffee.  It is a fun time for me to experiment on new recipes and ingredients as my friend is a very patient and encouraging tester.  Recently she found out that she is allergic to nickel, so I have had to find interesting breakfast combinations that exclude nickel.  Turns out that is harder then you might think.  Nickel is in a lot of ingredients.  One of those is baking powder, a classic ingredient in pancakes.  So I started experimenting with other leavening options.  This is what I came up with.  Now I prefer these egg white raised pancakes instead of the baking powder version.

These pancakes have an almost regal texture and the blueberry explosions at every bite just take it to the next level.   These things are addictive, which is fine, because you can have 5 per serving.  When I was taking photos for this post, I had to keep reminding my husband to stop eating the subjects.  I could see him sneaking bites though.  And who can blame him?!  They are delicious.  They are surprisingly easy and are a total standout at any brunch.

Enjoy with a little sugar-free maple syrup, or the real stuff if you are feeling naughty.  They are also delicious with a little whipped cream (or if you want to get fancy whip up ricotta.  It’s amazing!) Also, just simple fresh blueberries will do the trick, and maybe a glass of bubbly if its that kind of morning.  Whatever you choose, I can’t wait to hear about it.

Enjoy and as always, Happy Feasting!


Blueberry Lemon Soufflé Pancakes
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Fluffy...just so fluffy.
Course Breakfast
Cuisine American
Weight Watcher Points 2 Freestyle Smart Points
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings (5 pancakes each)
Course Breakfast
Cuisine American
Weight Watcher Points 2 Freestyle Smart Points
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings (5 pancakes each)
Directions
  1. Separate the egg yolks from the egg whites. To separate the egg yolks I like to use the shell and move the yolk back and forth while the egg whites fall to the bowl. Use whatever method you like.
  2. Sift the flour into a large bowl.
  3. Add the salt, stevia, milk, lemon zest, almond extract, and egg yolks to the flour. Mix until just combined and set aside.
  4. In a very clean bowl, whisk with either stand mixer or hand mixer, at medium speed until just frothy, about 1 minute. Add in the cream of tartar. Note that if the bowl isn’t clean, it could have an effect on your egg whites from thickening up properly.
  5. Continue to whisk on high until you have firm peaks, 1 to 2 minutes. Be sure to keep close watch and not over whip your egg whites.
  6. Add egg whites to the large bowl with flour batter. Gently fold in until completely combined. Be sure to be very patient with this, you don't want to loose all of the luscious air in your whipped egg whites. This is what is going to give your pancakes all that fluff.
  7. Add blueberries to bowl and fold in gently.
  8. Heat a non-stick pan or griddle to medium-heat, spray with pam. Before you pour your batter, reduce your heat to medium low. The reason for this is that you want to make sure that your pancake will cook through completely, without burning the edges. It will take longer to cook these pancakes in comparison to others. Pour about (more like plop) 1/3 cup of batter into skillet.
  9. Cook until the edges begin to harden and and become a golden brown, about 4 to 5 minutes. Flip pancakes and cook another 4 minutes on the opposite side. When finished they should be fluffy and golden brown on both sides.
  10. Serve with whipped cream, more blueberries, or maple syrup; whatever makes you happy.
Recipe Notes

*Regular milk can be substituted for almond milk, just note that the point value and nutritional information may change.

 

For Weight Watcher Freestyle Smart Points Recipe Builder Calculation go HERE

 

 

Nutrition Facts
Blueberry Lemon Soufflé Pancakes
Amount Per Serving
Calories 274 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 210mg 70%
Sodium 263mg 11%
Potassium 504mg 14%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 8g
Protein 15g 30%
Vitamin A 7%
Vitamin C 12%
Calcium 8%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

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