Sunday Brunch: Low-Fat Peanut Butter Pancakes with Strawberry Puree

TULSA - Low-Fat Peanut Butter Pancakes with Strawberry Puree

These pancakes are great for the kids!  They are low-fat, healthy and delicious.

Minutes to prepare: 10

Minutes to cook:  10

Servings:  8

For the batter:

  • 1/2 cup white flour
  • 1/2 cup whole wheat flour
  • 1 dash salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp bell plantation
  • 4 tsp Splenda, brown sugar blend
  • 1/2 cup Egg Beaters, original
  • 1 cup Horizon Organic Fat-Free Milk
  • Non-stick cooking spray

For the strawberry Puree topping:

  • 2 cups strawberries, halved
  • 1/2 tsp Splenda, brown sugar blend

Directions:

Heat pan to medium-high heat.  Combine or sift first five ingredients in a bowl.  Add Spenda brown sugar, egg substitute and milk.  Stir ingredients until lumps are gone.  Spray pan or griddle with non-stick cooking spray.  Put 1/4 cup batter for each pancake and allow batter to cook until bubble form on top.  Flip and brown other side.  It should take 1-2 minutes.  While pancakes are cooking on one side, combine strawberries and Splenda in a food processor and pulse until pureed.  Move cooked pancake to plate and top with puree.  Add light whipped topping if desired.

Serving size:  1 pancake (1/4 cup batter)

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