Make Your Morning Sweet!
Serving Size: entire recipe
Calories: 323
Fat: 7g
Sodium: 647mg
Carbs: 48g
Fiber: 7g
Sugars: 10.5g
Protein: 17.5g
PointsPlus® value 8*
Who doesn't like to treat themselves to a decadent pancake breakfast now and then? Luckily, you can do it without blowing most of a days' worth of calories. These p-cakes are seriously yummy... and smothered with chocolate and peanut butter!
Prep: 10 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)
1/8 tsp. vanilla extract
Sauces
1 1/2 tbsp. light vanilla soymilk
1 tbsp. powdered peanut butter (click for the 411)
2 tsp. reduced-fat peanut butter
1 tbsp. light chocolate syrup
1 tsp. mini semi-sweet chocolate chips
Directions:
To make the pancakes, in a medium bowl, mix flour, baking powder, sweetener, and salt. Stir in egg substitute, vanilla extract, and 1/4 cup 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.
In a small microwave-safe bowl, combine soymilk with powdered peanut butter, and stir thoroughly. Add reduced-fat peanut butter, and stir until uniform. Microwave for 15 seconds, and stir until smooth.
In another small microwave-safe bowl, combine chocolate syrup with chocolate chips. Microwave for 15 seconds. Stir, and microwave another 15 seconds, or until chips are melted. Stir until smooth and uniform.
Top pancakes with both sauces, and dig in!
MAKES 1 SERVING