This is another WW excellent recipe utilizing bananas in a non-dairy and flourless batter recipe. The banana pancakes cook up a bit puffy and then shrink down to almost crepe-like thickness, and when topped with fresh banana slices and berries along with a dusting of powdered sugar becomes a delightful breakfast and brunch meal for anyone on a diet or not. Coming in a only 1 point per serving for those counting daily meals, and with just 253 calories and 36g total carbs, its a healthy meal too.

We used the recipe found on page 226 of the Best of WW Recipes Cookbook, but it can also be found online at the WW website on Banana Lover’s Flourless Pancakes.

Total Time: 20 min Prep: 15 min Cook: 5 min Serves: 2

The batter is delicate and requires patience with flipping them over, I find it takes a bit longer than the 1-minute recommended by the recipe for each side, it’s more like 2-3 minutes per side to get them to set up enough to flip over.

The recipe also calls for 1/2 cup blueberries, but we’ve added raspberries along with the blueberries for a variation of flavor and texture.

The recipe calls for putting 2-tablespoons full of the batter in the pan for each pancake. 2-tablespoons is the same as 1 fluid ounce, as there are 16-tablespoons per fluid cup and a cup is 8-ounces. Simple kitchen math lesson here.

The recipe states that each serving is 8 pancakes, I was only able to get 6 pancakes per serving out the batch of better I made.

I made a batch of the WW 2 Ingredient Everything Bagels and used these as my base bread in place of the common toasted English muffins found in most benedict preparations. These tiny little bagel morsels are a perfect bed to lay down a delicately poached egg.

In place of the typical hollandaise sauce, I made a mock hollandaise with mayonnaise, Dijon mustard, yellow mustard, Worcestershire sauce, and lemon juice, the recipe for this quick preparation is included in this post. Make sure to prepare the mock hollandaise before starting any of the benedict steps.

If your feeling adventurous though, and want to make a true hollandaise sauce, then head on over to my Hollandaise Sauce recipe, originally posted on November 3rd, 2009.

Serves: 2 portions

Ingredients for Mock Hollandaise

• 1/2 cup mayonnaise
• 2 teaspoons yellow mustard
• 2 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 dash Worcestershire sauce

Procedure for Mock Hollandaise

1. Combine all ingredients in a small bowl and whisk until smooth and no lumps remain, reserve for use later.

Ingredients for the Benedict

• 3 cups water
• 1 cup white vinegar
• 4 large eggs
• 2 WW everything bagels, halved (see recipe)
• 4 slices Canadian bacon
• 4 shakes paprika
• 2 fresh chives for garnish, cut into 2-inch long pieces

Procedure for Benedict

1. In a medium sauce pan add the water and vinegar and bring to a slow simmer over medium heat, crack the eggs into the simmering water and poach to your desired doneness. Typically, 3-4 minutes is good for a soft poached egg. 5-minutes or longer will start to cook the yolk.
2. Meanwhile, in a small sauté pan add the Canadian bacon and brown on both sides over a medium-low heat.
3. Slice the bagels and place each of the two half on two plates. Place one Canadian bacon on top of each bagel slice, Once eggs are poached to your liking, gently remove them from the liquid with a slotted spoon allowing them to drain well, then gently position each egg on top of each bagel/Canadian bacon bed. Spoon a generous tablespoon or two of the mock hollandaise over each egg, then top with a sprinkling of paprika and chive pieces.

This WW recipe comes in at 3 points for those who track their daily meals and 124 calories with only 10g total carbs. The recipe is found on page 118 of the Weight Watchers Annual Recipes for Success-2004 cookbook. An online variation of the recipe is on the WW website at Iceberg wedges with creamy blue cheese dressing.

Ingredients

• 1/4 cup fat-free mayonaise
• 1/4 cup evaporated fat-free milk or low-fat buttermilk
• 1 tablespoon lemon juice
• 4 ounces crumbled blue cheese
• 1 head iceberg lettuce
• 2 slices reduced fat bacon, cooked and crumbled
• 1 1/2 cups chopped tomato

Procedure Steps

1. Combine the first 3 ingredients in a small bowl, then stir in the blue cheese crumbles
2. Remove the outer layer of leaves from the lettuce and discard. Rinse under cool water and drain well. Sliced the head of lettuce into 6 wedges and place each wedge on individual plates. Top each wedge evenly with 1/4-cup of the dressing, 1 teaspoon each of the bacon crumbles, and 1/4-cup of the diced tomatoes.

This online WW recipe is perfect for this spring time of year, especially in these parts where fresh blueberries are ripening up in the next few weeks, typically by the end of May through the first two weeks of June every year. Poplarville, MS hosts a Blueberry Jubilee Festival every year on the second Saturday in June, this year it’s scheduled for Saturday, June 10, 2023. Poplarville is about a 30-minute drive north of us, and many blueberry farms dot the area between us and all areas north of here. We have two blueberry trees that produce about 1-2 gallons of berry fruit every year, last year was a banner crop as I had provided fertilizer to the two trees in February. This year the yield may be a bit lower since we suffered through a late freeze toward the end of March, some of the already fruited flowers got frostbite, but it seems like the trees are bounding back to a healthy state. We shall see, only time will tell! Fingers crossed for another banner crop.

The Roast Pork Tenderloin with fresh Blueberry Sauce recipe clocks in at 4 WW points for those who track their daily intake, 132 calories with only 6g total carbs. The brown sugar and apple cider vinegar brings that sweet and sour flavor profile that lends well to pork tenderloin and blueberries. Deglazing the pan with broth, brown sugar and vinegar helps to pick up any bits from browning the pork in the pan, and develops a deeper flavor for the sauce.