Chocolate Chip Yogurt Pancake Directions:
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
In a separate bowl, mix the Greek yogurt, almond milk, egg, and vanilla extract until smooth.
-
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy.
-
Gently fold in the chocolate chips.
-
Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
-
Pour ¼ cup of batter onto the skillet for each pancake.
-
Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.
-
Serve warm with fresh fruit and a drizzle of sugar-free maple syrup if desired.
WW Points Calculation:
-
All-purpose flour (1 cup): 12 points
-
Granulated sugar (2 tbsp): 6 points
-
Lily's semi-sweet chocolate chips (¼ cup): 5 points
-
Remaining ingredients (Greek yogurt, almond milk, egg, vanilla extract): 0 points
Total Points: 23
Servings: 6 pancakes
Per Serving: 3.8 points
Nutrition Information (per serving):
-
Calories: 150
-
Fat: 4g
-
Protein: 6g
-
Carbohydrates: 22g
-
Sugar: 5g
-
Sodium: 180mg
I'm waiting for your comments! Enjoy!
