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

Posted at 6:59 AM, Feb 19, 2012
and last updated 2016-08-29 12:53:47-04

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


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)

Stay in touch with us anytime, anywhere.

Download our free app for Apple and Android and Kindle devices.

Sign up for newsletters emailed to your inbox. Select from these options: Breaking News, Severe Weather, School Closings, Daily Headlines and Daily Forecasts.

Follow us on Twitter

Like us on Facebook