4 servings – 4 points
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
1 teaspoon lemon zest, finely grated
1 cup buttermilk
2 large egg whites
3/4 cup raspberries
1/4 cup reduced-sugar raspberry jam
1 cup fat-free vanilla yogurt
Sift together flour, baking powder and salt in a medium bowl; set aside.
Whisk together egg yolk, zest and buttermilk in a small bowl; set aside.
Beat egg whites with an electric mixer until stiff peaks form.
Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.
Coat a large nonstick skillet with cooking spray and warm over medium heat. Ladle 3 tablespoons of batter onto hot skillet to make each hotcake. Cook until bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more. Set aside and cover to keep warm; repeat with remaining batter. (Or place cooked hotcakes on a baking sheet in a preheated oven to stay warm while you finish cooking the batter.)
Serve hotcakes topped with raspberry jam and yogurt.
Yields three 3-inch hotcakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.