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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.

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