Source: Ashley Simper, OSF Medical Center
Ingredients
½ cup white whole wheat flour
½ cup all-purpose flour
2 Tablespoons Splenda® sugar blend
1 teaspoon baking powder
¼ cup egg substitute
1 cup fat free milk
1 teaspoon vanilla extract
¼ cup pecans, finely chopped
¼ cup dark chocolate chips
Directions
1. Mix all dry ingredients in a bowl. Add wet ingredients and mix until there are no dry spots; don’t over mix. Add pecans and dark chocolate chips.
2. Heat a large skillet on medium-high heat. Pour ½ cup of pancake batter onto pan (heart-shaped if desired). When the pancake starts to bubble (1-2 minutes) and edges look cooked through, flip and cook for 1 more minute.
3. Top pancakes with fresh strawberries. Serve with lite or sugar free syrup or whipped topping.
Serves 4
Nutrition Information
Per 1 pancake serving
Calories: 295
Total Fat: 11 g
Saturated Fat: 4 g
Sodium: 205 mg
Total Carbohydrate: 44 g
Dietary Fiber: 4 g
Protein: 10 g
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