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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