Weight Watchers Silver Dollar Pancakes

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk both flours, baking powder and salt in medium bowl.
  • Whisk milk, butter and egg yolk and vanilla in a small bowl.
  • Pour milk mixture over flour mixture; stir just until combined.
  • With electric mixer on high speed, beat egg whites in medium bowl until foamy.
  • Gradually add sugar, 1 T at a time, and beat until stiff peaks form.
  • With rubber spatula, gently fold half of beaten egg whites into flour mixture; then fold in remaining whites just until no white streaks remain.
  • Heat nonstick griddle or 12-inch skillet over medium heat until drop of water sizzles; lightly spray with nonstick spray.
  • Spoon batter by heaping tablespoonfuls onto hot griddle about 2 inches apart, making a few pancakes at a time.
  • Cook until tops are bubbly, some bubbles burst and edges look dry, 2-3 minutes.
  • Turn and cook until underside is golden, 2 minutes.
  • Transfer to platter; keep warm.
  • Repeat with remaining batter, spraying griddle with nonstick spray if necessary.
  • Serving size: about 5 mini pancakes.
  • Tasty Toppers: BananaRama. Combine 2/3 cups diced banana and 1 T honey to top pancakes. 1 T is 1 PointsPlus value.
  • Another topping: Berry Chip: 3 T strawberry syrup plus 4 t mini-chocolate chips. 2 teaspoons are 1 PointsPlus Value.
  • Nutty Maple Topping: 1/4 cup maple syrup plus 2 T finely chopped toasted almonds. 1 T is 1 PointsPlus Value.
  • To freeze: Cool pancakes completely.
  • Divide them into stacks of five.
  • Wrap each stack in plastic wrap; put in freezer bag.
  • Seal and freeze up to 1 month.
  • Heat toaster oven to 350 degrees F.
  • Place pancakes in single layer on baking pan; bake until heated through, 4-6 minutes.
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