These p-cakes have blueberries inside ’em and a gooey blueberry topping. How great is that?!
Entire recipe: 247 calories, 2.5g total fat (〈0.5g sat fat), 792mg sodium, 45g carbs, 8g fiber, 13.5g sugars, 13g protein
You’ll Need: 2 medium bowls (1 microwave-safe), skillet, nonstick spray, plate
Prep: 10 minutes • Cook: 10 minutes
PANCAKES
¼ cup egg whites (about 2 large eggs’ worth)
¼ cup unsweetened applesauce
¼ cup oat bran
1 tablespoon whole-wheat flour
1 packet natural no-calorie sweetener
½ teaspoon baking powder
⅛ teaspoon vanilla extract
⅛ teaspoon salt
Dash cinnamon
¼ cup blueberries (fresh or thawed from frozen and drained)
TOPPING
1 teaspoon arrowroot powder
¼ cup blueberries (fresh or thawed from frozen and drained)
1 packet natural no-calorie sweetener
Dash cinnamon
Dash salt
1. In a medium bowl, combine all pancake ingredients except blueberries. Mix until uniform.
2. Fold blueberries into batter.
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. In a medium microwave-safe bowl, combine arrowroot powder with 3 tablespoons cold water; stir to dissolve. Add remaining topping ingredients, and mix well. Cover and microwave until hot and thickened, about 1 minute.
7. Mix well, and spoon topping over pancakes (or serve on the side).
MAKES 1 SERVING
Chew on This …
September 26th is National Pancake Day. I do NOT recommend restricting consumption of these pancakes to that day alone!