When it comes to food, I don’t have too much to say, except that Skinny Blueberry White Chocolate Pancakes are right up my alley. Yup, I’m Plain Jane when it comes to food. Not in a bad way. So many foodies have words that describe their recipes in fantastic, beautiful ways, but not me. I can’t find the words – I’m at a loss for words, in fact. Perhaps I should just let the pictures do the talking from now on. Enter, Blueberry & White Chocolate Pancakes. Oh happy days!It’s been too long since I’ve had pancakes, and by too long I mean a few days. Can you see why I’m so befuddled? No pancakes for days and then these babies show up in my oven? It’s like living in a cave for 36 hours and then being shoved into The Wizarding World of Harry Potter at noon on Christmas day.Here’s what you need to make the greatest pancakes in the world, aka my Skinny Blueberry White Chocolate Pancakes:
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan
Favorites? Who doesn’t want a pancake batter dispenser to make amazing designs with? Also, if I can’t have those copper mixing bowls, I don’t even want pancakes. Psych! But seriously, I love them. And lastly, count me in for that nonstick griddle. It. IS. Awesome.
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, the cottage cheese will need to be doubled)
- 2 tablespoons fat-free cottage cheese (22.5 calories)
- 1 tablespoon liquid eggbeater or egg-whites (8 calories)
- 2 tablespoons unsweetened applesauce (14 calories)
- 2 tablespoons Truvia
- 1 teaspoon baking powder (2 calories)
- 1/4 cup blueberries, frozen or thawed (20 calories)
- 1 teaspoon pure vanilla extract (12 calories)
- 10 white chocolate chips (20 calories)
- 1 teaspoon Joseph's Maltitol-Sweetened Maple Syrup (17 calories)
- 1 teaspoon powdered Swerve or organic powdered sugar (0 - 10 calories)
- Preheat oven to 325F.
- Mix together all dry ingredients, excluding blueberries and white chocolate chips.
- Add in wet ingredients to dry ingredients one-by-one, stirring well after each addition, excluding maple syrup, blueberries and white chocolate chips.
- If your blueberries are frozen, place them into a microwave-safe bowl and warm in the microwave for approximately 30 seconds. You want the juice to run loose from blueberries so that you can mix it in with the batter, giving it a nice blue color.
- Add blueberries (and blueberry juice) to batter, stirring well.
- Take white chocolate chips and break them into small pieces before dropping them into the batter.
- If using the stove, make your pancakes by dropping 1/3 of batter onto a non-stick pan, warmed to medium/high heat, and flip after about 1 minute, then every 30 seconds until cooked completely. Repeat three times.
- If using the oven, rip out a sheet of parchment paper and place it on an oven-safe tray. Spoon batter into three equal sized pancakes on sheet.
- Stick in oven and bake for about 8 minutes, or until batter is slightly browned on edges.
- Mix together syrup and powdered sugar and drizzle on pancakes.
- Eat up!