PER SERVING (entire recipe, 2 pancakes): 286 calories, 2g fat, 580mg sodium, 61g carbs, 7.5g fiber, 16.5g sugars, 12g protein -- PointsPlus® value 8*
When a recipe name begins with Ooey-Gooey, it HAS to be good!
1/2 Fuji apple, cored and thinly sliced
1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 tsp. plus a dash cinnamon, divided
1/3 cup whole-wheat flour
1/2 tsp. baking powder
1 no-calorie sweetener packet (like Splenda or Truvia)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light vanilla soymilk
3 tbsp. sugar-free pancake syrup, divided
2 tsp. fat-free or light caramel dip (like the kinds by Marzetti)
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add apple slices, cover, and cook until softened, about 6 minutes, occasionally uncovering to stir.
Add butter and a dash of cinnamon to the apple slices in the skillet. Stir and sauté until butter has melted and coated the apple slices, about 1 minute. Set aside.
In a bowl, combine flour, baking powder, sweetener, salt, and remaining 1/4 tsp. cinnamon. Lightly mix. Add egg substitute, soymilk, 1 tbsp. pancake syrup, and 1 tbsp. water. Mix well to form the batter.
Remove skillet from heat, re-spray, and bring to medium-high heat. Add half of the batter to form a large pancake. Cook until pancake 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 and set aside.
Repeat with remaining batter to make a second pancake. Plate and set aside.
In a small microwave-safe bowl, combine remaining 2 tbsp. pancake syrup with caramel dip. Microwave until warm, about 20 seconds, and stir thoroughly.
Top pancakes with apple mixture and syrup mixture. Eat!
MAKES 1 SERVING