Everyone has their own special breakfast tastes, however there is one question that is always first when I ask people about their breakfast tastes… Pancakes or Waffles? Now, I am more of a waffle type of guy but I can only get down with plain waffles. Because of this, whenever I want a fruity breakfast; pancakes are my go to.
Prep Time: 15 minutes
Cooking Time: 5 minutes
Yield: 8 servings
2⁄3 cup all-purpose flour
½ cup quick-cooking rolled oats
1⁄3 cup oat bran hot cereal (uncooked)
1 tablespoon Splenda® Sugar Blend
2 teaspoons baking powder
1 teaspoon grated lemon peel
¼ teaspoon salt
1 cup fat-free milk
¼ cup refrigerated egg substitute
1 tablespoon canola oil
Nonstick cooking spray
½ cup sugar-free raspberry preserves
2 teaspoons lemon juice
1 cup sliced fresh strawberries (Blueberries work too!)
1. In medium bowl combine flour, oats, oat bran, sugar blend, baking powder, lemon peel and salt. In small bowl beat together milk, egg substitute and oil. Add milk mixture to dry ingredients, stirring until just combined. Let stand for 5 minutes. Stir.
2. Lightly coat unheated large nonstick skillet or griddle with nonstick cooking spray. Heat over medium-high heat. For each pancake, pour ¼ cup of the batter
onto hot skillet. Cook about 2 minutes or until tops are covered with bubbles and edges look cooked. Turn. Cook for 1 to 2 minutes more or until done.
3. In small microwave-safe bowl combine preserves and lemon juice. Microwave on HIGH for 1 minute or until boiling. Stir in strawberries. Serve over warm pancakes.
|Per Serving (1 pancake w/ berries):
calories: 127; 22 calories from fat
total fat: 2 g; 0 g saturated fat, 0 g trans fat
cholesterol: 0 mg; sodium: 242 mg
total carbohydrates: 25 g; fiber: 4 g; sugars: 5 g
protein: 5 g; vitamins: vitamin A (2% DV), vitamin C
(20% DV); minerals: calcium (6% DV), iron (6% DV)
exchanges: 0.5 fruit, 1 starch