These flapjacks are light, healthy, and (of course!) utterly crave-worthy …
Entire recipe: 230 calories, 2g total fat (〈0.5g sat fat), 519mg sodium, 35g carbs, 8.5g fiber, 6.5g sugars, 17.5g protein
You’ll Need: 2 medium bowls, skillet, nonstick spray, plate
Prep: 10 minutes • Cook: 10 minutes
TOPPING
3 tablespoons fat-free plain Greek yogurt
1 tablespoon canned pure pumpkin
Half a packet natural no-calorie sweetener
¼ teaspoon cinnamon
⅛ teaspoon vanilla extract
PANCAKES
¼ cup egg whites (about 2 large eggs’ worth)
¼ cup oat bran
2 tablespoons canned pure pumpkin
2 tablespoons unsweetened applesauce
1 tablespoon whole-wheat flour
1 packet natural no-calorie sweetener
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon pumpkin pie spice
⅛ teaspoon vanilla extract
Dash salt
1. In a medium bowl, mix topping ingredients until smooth and uniform. Cover and refrigerate.
2. In another medium bowl, mix pancake ingredients until uniform.
3. 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, 1 to 2 minutes.
4. Gently flip, and cook until both sides are lightly browned and inside is cooked through, about 1 minute.
5. Plate pancake. Remove skillet from heat, re-spray, and return to medium heat. Repeat with remaining batter to make a second pancake.
6. Spoon topping over pancakes (or serve on the side).
MAKES 1 SERVING
Pancake Tip!
The first pancake generally takes longer to cook, so keep an eye on that second one; it’ll cook faster.