Happy Wednesday Friends! I’ve been in Chicago for a business trip the past few days so I decided to host my first ever guest post! (I’ve been blogging for almost three years – why did I wait so long?!) My friend Claire shares a similar philosophy for creating incredible food that won’t land on your hips. Her Boozy Banana Cream Pie Milkshake and Salmon Cobb Salad are a few of my favorites. Without further ado…. take it away Claire!
Hi friends! Claire of The Realistic Nutritionist here! I’m so excited to be here guest posting for the lovely Liz. I mean, how can you not love Liz? She’s beautiful, so supportive and probably one of the sweetest people I’ve ever met. I had the pleasure of meeting her in Grand Rapids in October and let me tell you, she’s just as fabulous as she seems. When she asked for a guest post, I knew immediately what I was going to share, these fluffy lemon blueberry pancake popovers.
Now, these aren’t to be confused with a traditional popover, which is typically much taller and hollow in the middle. These darling little pancakes are fluffy but also dense, making them almost like a muffin & a pancake. A muffincake, if you will.
These are the perfect Sunday brunch recipe or just something to make when you’re craving pancakes but want something a little more portable. Like those mornings when you’re running out of the door wearing mismatching shoes and tights with a run in the back. Not like I’ve ever gone to work like that.
Not only are these super easy to make, they are healthy too! I made these with whole-wheat flour and lemon Chobani and just a scant two tablespoons of butter. Skinny popover pancakes filled with lemon zest and blueberries? What’s not to love?
Nutritional information per pancake:
Fat: 2.92 grams
Carbohydrates: 12 grams
Fiber: 1.5 grams
Protein: 4.1 grams
Weight Watchers Points: 3