One Point Healthy Pancake Recipe
One Point Healthy Pancake Recipe
Weight Watchers Zero Point Ingredients
I love baking Weight Watchers-style recipes with ingredients like eggs, applesauce, and nonfat plain yogurt. They're mostly neutral-tasting ingredients, employ a zero points value” on Weight Watchers, and add moisture, structure, as well as some pleasant tanginess.
In fact, within our Weight Watchers Bagels , the tanginess from the yogurt even provides some in the depth of flavor that I love in yeasted bagels. Even better, though, because you don't have to have the trouble of letting them rise or even the fussiness of utilizing yeast.
I usually avoid using mashed bananas, unless I'm making something banana-flavored, though, as bananas have a very very obvious, pronounced flavor. Applesauce will work precisely the same in most baking applications, though a more neutral flavor profile.
And I don't care what anyone says, those 2-ingredient flourless pancakes created using banana and eggs, They taste like eggs, and not like on your table an omelet. They're just lots of wrong.
Be likely to use a oil spray within the griddle or skillet prior to cook the pancakes. It's so light so it doesn't add any points or detract from the health-focus on the pancakes, though the spray could be the only way you will definately get those golden brown edges and spots on your own pancakes. And the edges are a bit crunchy.
Method and Tips
As up to store-bought baking mixes utilized to mystify me, I do understand their beauty now. That's why I desire to provide make-your-own mix recipes like my DIY gluten free pancake mix and my DIY gluten free cupcake mixes
But pancakes generally speaking are just really easy to make, and so they all follow essentially precisely the same method. Combine the dry ingredients (flour, salt and baking powder) and whisk them together. Then add the wet ingredients and mix until just combined.
Even using a gluten free recipe similar to this, don't mix the constituents too much if you need fluffier pancakes. But whisking the dry ingredients, adding the wet and mixing can be extremely all it takes. But there are several tips for cooking pancakes such as a pro.
First, ensure the batter may be the proper thickly pourable consistency. This batter has no any xanthan gum in order that it doesn't have a tendency to thicken mainly because it sits. Once you get to the proper batter texture, you mustn't have to confuse it.
But you shouldn't be afraid to feature a teaspoonful of lukewarm water when the batter seems too thick. If it seems too thin, add another teaspoonful of either the gum-free gluten free flour , as well as just of cornstarch.
The second tip is to be guaranteed to use olive oil spray plus a hot skillet—yet not too hot. If your skillet is dry (regardless of whether it's nonstick), you simply won't get those lovely brown edges on the pancakes. If the skillet is too hot, the exterior will cook too soon and you'll not get a fluffy middle.
Ingredients and substitutions
I haven't tried this recipe with every substitution, but I've tried some. Here's the main advantage of my experience and best-educated guesses:
Dairy-free: I always use unsweetened almond milk with this recipe, make sure your milk is dairy-free, you're halfway there to dairy-free pancakes. The sticking point could be the yogurt.
Much as I did inside our Weight Watchers bagels recipe , I was competent to substitute SoDelicious brand plain dairy-free yogurt to the 0% plain Greek-style yogurt on this recipe. It's quite a good deal thinner than Greek-style yogurt, but rather than draining it to thicken it, instead, I just mix all from the ingredients as described below, but rule out the milk. I then only add as almost as much as necessary to obtain the proper thickly pourable consistency on the batter.
The issue, though, with using dairy-free plain yogurt is the fact that I don't know from a nonfat varieties. That means that the dairy-free version these pancakes may have more than 1 SmartPoint each. It will nevertheless be healthy, hardly as Weight Watchers-friendly. If they ever produce a nonfat dairy-free plain yogurt, Greek-style or otherwise not, I'll be guaranteed to let you know!
Egg-free: Since there are only 2 eggs on this recipe, you should be competent to replace all of them 2 chia eggs” (each 1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and capable to gel). I haven't tried that, so you'll need to experiment.
And if Weight Watchers is vital to you, be bound to recalculate the SmartPoints value to ensure so it hasn't changed. Two tablespoons of ground chia seeds shouldn't change the stats, nevertheless, you never know.
Applesauce: I haven't tried this recipe without applesauce, and it is a great way to feature pectin for structure, moisture and also a bit of WW-friendly sweetness. But you should be competent to replace it with mashed banana by weight if applesauce is often a no-go. You don't taste the applesauce, and you will taste the mashed banana.
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Ingredients
1 1/2 cups (210 g) gum-free gluten free flour blend (140 g superfine white rice flour + 45 g potato starch + 25 g tapioca starch/flour)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 packet granulated alternative white sugar sweetener, like Monkfruit from the Raw (optional)
1/2 cup (128 g) nonfat plain Greek-style yogurt, at room temperature
2/3 cup (163 g) unsweetened smooth applesauce, at room temperature
2 eggs (100 g, weighed beyond shell) at room temperature, lightly beaten
2/3 cup (5 1/3 ounces) unsweetened low-fat or nonfat milk (I like unsweetened almond milk), at room temperature
Cooking oil spray
Directions
In a big bowl, squeeze gum-free gluten free flour blend, baking powder, salt and optional granulated sweetener, and whisk to mix. Add the yogurt, applesauce, eggs and milk, and mix gently until just combined. Don't try to erase any lumps. The batter must be thickly pourable. Add water with the teaspoonful when your batter come off as too thick to pour.
Heat a griddle to 350°F or even a skillet until hot, and coat lightly with olive oil spray. Using a medium-sized soft serve ice cream scoop or large spoon, place about 1 1/2 tablespoonsful of batter into portions for the hot surface and spread gently to a round. Allow to cook for approximately 1 minute or until bubbles have broken over the surface as well as the edges are set about 3/4-inch all over. Flip and attempt to cook until set for the underside. Remove the pancakes, spray the symptoms again lightly with oil spray, and repeat while using remaining batter. Serve immediately or wrap tightly and store inside refrigerator or freezer. Warm inside the microwave or toaster oven before serving leftovers.
Adapted because of this Genius Kitchen recipe , except this recipe is really 1 SmartPoint.
May 8, 2018 at 11:44 PM
It appears to be your utilizing a Presto griddle, are you able to please elaborate on which a little , I'm curious what your experience is.
Nicole Hunn
May 9, 2018 at 8:30 AM
Hi, Sandy, yes! It is. I really like the scale, the actual way it heats evenly and is also easy to pick up. Here's (a joint venture partner) link , but twenty-four hours a day shop around!
Maxine
May 8, 2018 at 1:16 PM
Love your recipes continue not a chance to use them yet cause I have been a little under the weather but I like to bake therefore i will sure give them a go..
Maxine -May 7-2018
May 7, 2018 at 9:09 AM
Our favorite pasta is Barilla. Have you tried Promise gf bread sold at Costco , There are two 14 ounce loaves inside a package and also at our Costco it's $5.99 that's four dollars below the Udi's they carry but not frustrating to make use of. We do prefer it toasted.
Carole
May 7, 2018 at 8:54 AM
Our favorite gf pasta is Barilla. But wish they stood a few more shapes like rigatoni and sea shell.
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