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Add a photoWaistline-friendly pancakes, without sacrificing flavor or texture
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 Tbsp Truvia
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups skim milk
- 1/4 cup fat free plain yogurt
- 1/2 cup egg substitute
- splash vanilla
Directions
- Combine the first 5 ingredients in a large bowl with a whisk.
- In a medium bowl, whisk together the milk, yogurt, egg substitute, and vanilla. Whisk this into the flour mixture until just combined.
- Ladle 1/4 cupfuls onto a nonstick skillet coated with cooking spray and cook until bubbly. Flip and cook until golden on the bottom.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 149 | |
| Calories from Fat 13 | 9% |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 887mg | 37% |
| Potassium 242mg | 7% |
| Total Carbs 25.95g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.31g | 2% |
| Protein 8.25g | 13% |
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Reviews
October 18, 2011
Thanks so much John. We made the pumpkin ones again this weekend and they were great!I've cooked/tasted this recipe!
Comments
October 18, 2011This looks great Amy! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
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