So how did my Skinny Blueberry Cheesecake Pancakes come to fruition? Hehe. Love puns. Well, let’s start out with the basics. I didn’t want something too healthy tasting. I know. Who am I? How dare I be so honest online? I’m supposed to be like, I love veggies! Try my cauliflower donuts! But no. Ew. Sometimes, I wanted something really delicious that can’t possibly be good. So here’s how this gift unfolded. Blueberries are good for you, but they don’t have to taste it. Like I said, I’d rather eat something that I am convinced is terrible for me. Because it just tastes better. Well, these blueberry cheesecake pancakes taste really, really bad for you, but are actually really, really good for you. Ah-ha! Got you there, Jordan (future version of yourself who has forgotten by now that you jam-packed these bad boys with super-fruit and is currently 117 years old).Yes, all things blue for Skinny Blueberry Cheesecake Pancakes. Please.
I love a hint of blue in every room. It’s secretly soothing, which only adds to my very yoga-esque attitude when baking. I am seriously addicted to this stunning flatware set. I wish I had a beach house to put it in. Also, can’t get enough of those serving trays! Absolutely perfect for the rustic, industrial flat. And have you seen that mug?
- Pancake Ingredients:
- 1/4 cup fresh or frozen blueberries (35 calories)
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, you may want to increase milk by two tablespoons)
- 1 tablespoon old-fashioned rolled oats (17 calories)
- 1/2 teaspoon ground cinnamon (3 calories)
- 2/3 teaspoon baking powder (1 calorie)
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract (6 calories)
- 1 tablespoon Truvia
- 1/4 cup unsweetened almond milk (7.5 calories)
- 1 tablespoon unsweetened applesauce (7 calories)
- Cheesecake Frosting Ingredients:
- 1/4 cup non-fat Greek yogurt (about 30 calories, depending on brand)
- 1/4 teaspoon pure vanilla extract (3 calories)
- 1/8 cup powdered Swerve or Organic Powdered Sugar (0 - 60 calories)
- Start off with the frosting, because you'll need to chill it for 15 - 30 minutes before using.
- Combine Swerve or powdered sugar with yogurt and vanilla extract. Shelve in fridge to chill.
- Mix dry pancake ingredients in bowl and add wet ingredients afterward, stirring only until combined. Fold in blueberries last and softly mix them, trying not to break them open.
- Pour 1/3 of batter into a heated, non-stick pan over medium heat and cook for about 1 – 1 minute 15 seconds on one side, and 45 seconds - 1 minute on the reverse side. Repeat twice.
- Take out cream cheese frosting and spread on pancakes.
- Chow down!