Weight Watchers Cornmeal Pancakes Recipes

Steps:

• Lightly spoon flour into a dry measuring cup, level with a knife.
• Combine flour and next five ingredients in a large bowel, stir with whisk.
• Combine egg and next three ingredients in a bowl.
• Add egg mixture to flour mixture, stirring until well blended.
• Spoon 1/4 cup batter for each pancake onto a hot nonstick skillet.
• Turn pancakes when tops are covered with bubbles and edges look cooked.

Steps:

• combine all the ingredients except for raspberries in a medium bowl. gently stir in raspberries.
• spray a nonstick skillet with cooking spray and set over medium heat. pour heaping 1/4 cupfulls of the batter onto the skillet. cook until bubbles appear and the edges of the pancakes look dry, 2-3 minutes.
• turn and cook until golden brown, about 2 minutes.
• makes a total of 12 pancakes.

Steps:

• Mix all ingredients until smooth.
• Note: Batter will be kinda thick. If it is too thick for you, add a tablespoon of water at a time until desired consistency.
• Heat a large skillet or griddle that has been sprayed with non-stick butter flavored cooking spray.
• Spoon two good sized heaping tablespoon fulls of the batter into the skillet per pancake and spread out slightly. Let cook like a regular pancake and then flip, allowing to cook another minuet or so. Serve!
• Dietary Info:.
• Per pancake: 67 calories; 2 gm fiber; trace fat (1pt).
• for three pancakes: 202 calories; 6 gm fiber, 1 gm fat (3pts).

Steps:

• place cornmeal, flour, salt, and baking soda in a bowl mix buttermilk and eggs (Mix milk and vinegar and let sit for 10 minutes then add eggs to mixture and stir if not using buttermilk) add wet ingredients to dry ingredients then stir in melted butter.
• stir.
• pour batter on lighty greased pan or griddle.
• flip when suface bubbles appear.
• Serve with maple syrup or regular pancake sryrup.

Steps:

• Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
• Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
• Serve pancakes with syrup.