- 2/3 cup self rising flour
- 1 cup nonfat yogurt plain or greek yogurt
- 1 tbsp fresh lemon juice or 1/8 tsp of lemon extract
- 1/4 cup water
- 1 egg
- 2 egg whites
- 1 tbsp granulated sugar substitute
- 1 1/4 cup fresh or thawed blueberries, divided
In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until nice and foamy.
In a separate mixing bowl combine the remaining ingredients ( except blueberries). Whisk until all ingredients are incorporated.
Gently fold in egg whites. Then fold in 3/4 cup blueberries.
Spray a non stick skillet with non stick cooking spray and heat skillet on medium high.
Using a 1/4 measuring cup, scoop pancake batter onto prepared skillet, making 4 inch pancakes.
Cook pancakes on medium high until little bubbles start to form at the top of the pancakes. About 2 minutes. Flip and cook for an additional 2 minutes or until lightly golden.
To make blueberry compote: spray a small skillet with non stick cooking spray, add 2 Tbsp of sugar free MRS. BUTTERWORTH’S SYRUP and 1/2 cup fresh or thawed blueberries. Cook on medium high and continue stiring until blueberries and syrup thicken. Remove from heat and pour compote over the tops of pancakes.