This recipe removes most of the fat from traditional pancakes and uses lower-calorie substitutes wherever possible. The pancakes can be served with sugar-free maple syrup and whipped cream or a low-fat cream cheese frosting.
Per Serving (1 pancake) | Calories: 61 | Fat: 1 g | Protein: 3 g | Sodium: 186 mg | Fiber: 1 g | Carbohydrates: 15 g | Sugar: 1 g
INGREDIENTS | MAKES 10 PANCAKES
1 cup whole-wheat flour
21/4 teaspoons baking powder
1/2 tablespoon unsweetened cocoa powder
1/4 cup stevia
1/4 teaspoon salt
1 cup skim milk
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon red food coloring (optional)
Olive oil to coat the skillet
1. Heat a medium nonstick skillet over medium heat for 5 minutes.
2. Combine flour, baking powder, cocoa powder, stevia, and salt in a large bowl, mixing well.
3. Add milk, egg, vanilla, and red food coloring (if using), and combine until mixed well.
4. Lightly oil the skillet, coating all surfaces.
5. Pour 1/4 cup batter into the skillet. Flip after 2–3 minutes or when pancake starts to bubble, and cook for another minute on the second side.