PER SERVING (entire recipe, about 4 pancakes with gravy): 157 calories, 1g fat, 763mg sodium, 15g carbs, 4g fiber, 5g sugars, 21.5g protein -- PointsPlus® value 4*
Super-simple and lighter than any egg foo young you'd get at a restaurant...
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 1/2 cups roughly chopped bagged broccoli cole slaw
1/3 cup mushroom gravy
Spices: black pepper, garlic powder, onion powder, ground ginger
Optional topping: chopped scallions
In a large bowl, whisk egg substitute with a dash of each spice until well mixed.
Bring a large skillet sprayed with nonstick spray to medium heat. Cook and stir broccoli slaw until mostly softened, about 5 minutes.
Stir broccoli slaw into egg mixture in the bowl.
Remove skillet from heat, re-spray, and bring to medium-high heat. Add mixture in evenly spaced 1/4-cup heaps (about 4), working in batches as needed; use a spatula to flatten and form into small pancakes. Cook for 1 - 2 minutes per side, until golden brown and cooked through.
In a small microwave-safe bowl, microwave gravy for 30 seconds, or until hot. Pour over pancakes or serve on the side!
MAKES 1 SERVING