I’ve been on a pancake kick lately, and if you are anything like me, you are looking for a way to maximize nutrition without sacrificing the taste. I came across a Martha Stewart recipe online when I realized that we did not have enough quick pancake mix for the family a couple of weeks back. I used it as a blueprint, but changed virtually everything to make them uber delicious and less threatening to my waistline. Here is what I came up with…enjoy!
1 c. Whole Wheat Flour
2 tbsp. No-Calorie Sweetener (like Splenda)
2 tsp. Baking POWDER
1/2 tsp. Table Salt
3 tbsp. No-Sugar Added Applesauce
1 Large Egg WHITE
1 cup Fat Free/Skim Milk
1 tsp. Vanilla Extract
Mix together in a medium sized mixing bowl until well blended. I then put this back into my 2 cup measuring cup to pour it onto a griddle that has been warmed to 375° (After the first round of pancakes, I pull the heat back to 350°). Wait until the pancakes stop bubbling before turning them over.
Mix yields 6-7 pancakes. My calculations = 2 PPV per pancake.
Other ideas…slather a tsp. of peanut butter on top instead of syrup with some bananas to get those power packed foods and extra protein. I also sometimes add cinnamon, clove, ginger…anything to give them some spice.