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Low-Fat Blueberry Cannoli Pancakes Recipe
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Low-Fat Blueberry Cannoli Pancakes Recipe

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06.18.14
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HG,

Have you seen those limited-time-only desserty pancakes over at IHOP? I'm dying to try the blueberry cannoli one, but I'm sure it has SO many calories. Please come to my rescue with a guilt-free makeover!

Pancake Craver

Hi Pancake Craver,

I have seen those dessert-inspired pancake stacks, and they do look pretty amazing. But you're right... they're calorie bombs. Each stack has 680 - 1,310 and calories and 16 - 43 grams of fat! Sure, they sound delicious, but those nutritional stats are a little ridiculous. So the HG team and I got to work re-creating those Blueberry Cannoli Cream Pancakes, and the resulting recipe is nothing short of spectacular! (Bonus: Unlike IHOP's summer-only version, ours is here to stay.) Check it out...

Hungry Girl's True Blueberry Cannoli Pancakes HG's True Blueberry Cannoli Pancakes Entire recipe: 312 calories, 4g fat, 632mg sodium, 51g carbs, 7g fiber, 14.5g sugars, 18.5g protein -- PointsPlus® value 8*

Prep: 5 minutes
Cook: 15 minutes

Ingredients:
Pancakes
1/3 cup whole-wheat flour
1/2 tsp. baking powder
1 no-calorie sweetener packet (like Splenda or Truvia)
Dash salt
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. fat-free or low-fat buttermilk (or HG Alternative)
1/8 tsp. vanilla extract

Blueberry Topping
1/2 cup frozen unsweetened blueberries, thawed (drained, if needed)
1 tsp. brown sugar (not packed)
1/2 tsp. cornstarch

Cannoli Topping
1/4 cup light/low-fat ricotta cheese
1 no-calorie sweetener packet (like Splenda or Truvia)
1 drop vanilla extract

Directions:
To make the pancakes, in a medium bowl, mix flour, baking powder, sweetener, and salt. Stir in egg substitute, buttermilk, vanilla extract, and 2 tbsp. water.

Bring a skillet sprayed with nonstick spray to medium heat. Add half of the batter to form a large pancake. Cook until it begins to bubble and is solid enough to flip, 2 - 3 minutes. Gently flip, and cook until both sides are lightly browned and inside is cooked through, 1 - 2 minutes.

Plate your pancake. Remove skillet from heat, re-spray, and return to medium heat. Repeat with remaining batter to make a second pancake. Plate pancake, and cover to keep warm.

To make the blueberry topping, place blueberries in a large microwave-safe mug sprayed with nonstick spray. Stir in 2 tsp. water. Sprinkle with brown sugar and cornstarch, and stir to coat. Microwave for 1 minute, or until hot. Stir, and spoon over pancakes.

In a small bowl, mix ingredients for cannoli topping. Spoon over blueberry topping, and enjoy!

MAKES 1 SERVING

HG Alternative: Instead of using buttermilk, double the amount of water in the pancake batter.


Wanna whip up the other two IHOP summer-pancake options? Try these tweaks to the above recipe...

Strawberry & Banana Cream Pie Pancakes: Just mash some very ripe banana into the cannoli topping, and spread between the pancakes. Then replace the blueberry topping with sliced strawberries gently coated with low-sugar strawberry preserves, plus banana slices.

Raspberry & Peach Pancakes: Skip both the blueberry and cannoli toppings. Top the pancakes with canned peach slices (packed in juice, and then drained), and drizzle with a sauce made from low-sugar raspberry preserves mixed with a little water.

Finish each of these variations with a squirt of Fat Free Reddi-wip!

There you have it. Happy pancake making!

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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