Introduction

Welcome to a delightful twist on a classic breakfast favorite: WW Chocolate Chip Pancakes. Perfect for those following the WW (Weight Watchers) program or anyone looking for a healthier pancake option, these fluffy pancakes are packed with chocolatey goodness and are lighter on SmartPoints without compromising on taste. They are ideal for a leisurely weekend breakfast or a special treat any time of day.

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk (or any milk of choice)
  • 1/4 cup plain non-fat Greek yogurt
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar-free chocolate chips

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. Mix Wet Ingredients: In another bowl, whisk together almond milk, Greek yogurt, egg, melted butter, and vanilla extract until smooth.
  3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  4. Add Chocolate Chips: Gently fold in sugar-free chocolate chips into the batter.
  5. Preheat Griddle or Pan: Preheat a non-stick griddle or skillet over medium heat. Lightly grease with cooking spray or a small amount of oil.
  6. Cook Pancakes: Pour about 1/4 cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  7. Flip and Cook: Carefully flip the pancakes with a spatula and cook until golden brown on the other side, about 1-2 minutes more.
  8. Serve: Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the griddle as needed.

Useful Information

  • Toppings: Serve with fresh berries, a drizzle of sugar-free syrup, or a dollop of Greek yogurt for extra flavor and texture.
  • Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. To reheat, simply warm in the microwave or toaster oven until heated through.

Introduction

Welcome to a delightful twist on a classic breakfast favorite: WW Chocolate Chip Pancakes. Perfect for those following the WW (Weight Watchers) program or anyone looking for a healthier pancake option, these fluffy pancakes are packed with chocolatey goodness and are lighter on SmartPoints without compromising on taste. They are ideal for a leisurely weekend breakfast or a special treat any time of day.

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk (or any milk of choice)
  • 1/4 cup plain non-fat Greek yogurt
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar-free chocolate chips

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. Mix Wet Ingredients: In another bowl, whisk together almond milk, Greek yogurt, egg, melted butter, and vanilla extract until smooth.
  3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  4. Add Chocolate Chips: Gently fold in sugar-free chocolate chips into the batter.
  5. Preheat Griddle or Pan: Preheat a non-stick griddle or skillet over medium heat. Lightly grease with cooking spray or a small amount of oil.
  6. Cook Pancakes: Pour about 1/4 cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  7. Flip and Cook: Carefully flip the pancakes with a spatula and cook until golden brown on the other side, about 1-2 minutes more.
  8. Serve: Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the griddle as needed.

Useful Information

  • Toppings: Serve with fresh berries, a drizzle of sugar-free syrup, or a dollop of Greek yogurt for extra flavor and texture.
  • Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. To reheat, simply warm in the microwave or toaster oven until heated through.
  • Nutritional Information (per serving, makes about 8 pancakes):
    • Calories: 130
    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 30mg
    • Sodium: 230mg
    • Total Carbohydrates: 18g
    • Dietary Fiber: 1g
    • Sugars: 3g
    • Protein: 4g
  • SmartPoints: Each pancake is approximately 3 WW (Weight Watchers) SmartPoints when using the WW points system.

Conclusion

These WW Chocolate Chip Pancakes are a delightful way to start your day with a nutritious and satisfying breakfast option. By using ingredients that are lighter in SmartPoints, you can enjoy fluffy pancakes with the added indulgence of chocolate chips without derailing your wellness goals. Whether you’re following WW or simply looking for a healthier pancake recipe, this dish offers a delicious compromise between taste and nutrition. Treat yourself and your loved ones to these pancakes and savor every guilt-free bite!