Ingredients:

• 1/2 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 1 large egg white
• 1/4 cup fat-free Greek yogurt (plain)
• 1/4 cup unsweetened almond milk (or any low-calorie milk substitute)
• 1 tsp vanilla extract
• 1 packet of stevia or another sugar substitute (optional, to taste)
• Cooking spray (for the skillet)

Directions:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Prepare Wet Ingredients: In another bowl, whisk together the egg white, Greek yogurt, almond milk, and vanilla extract. If using a sweetener, add it to this mixture.
3. Combine Wet and Dry: Slowly add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
4. Heat the Pan: Spray a non-stick skillet or griddle with cooking spray and heat over medium heat.
5. Cook Pancakes: Pour 2-3 tablespoons of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side or until bubbles form and the edges are set.
6. Serve: Serve immediately with your favorite 0-point toppings like fresh berries, sugar-free syrup, or a sprinkle of cinnamon.

Tips:

• To ensure the pancakes are fluffy, avoid overmixing the batter.
• You can swap the almond milk for another low-calorie milk, like skim milk or oat milk, keeping the points low.

Points:

This recipe makes approximately 4 small pancakes, with 1 pancake equaling 1 Weight Watchers point.