I was given this recipe to try & I am very happy with it. The pancakes taste great & it's really simple. I did use whole eggs instead of egg whites though, & I added a bit of salt. The raspberry sauce was also my creation.
2 eggs whites
1/2 cup oatmeal
1/2 cup fat-free cottage cheese
1/8 teaspoon baking powder
Dash of salt
1/2 cup frozen raspberries
2 tablespoons of Splenda
2 eggs whites
1/2 cup oatmeal
1/2 cup fat-free cottage cheese
1/8 teaspoon baking powder
Dash of salt
1/2 cup frozen raspberries
2 tablespoons of Splenda
1. Raspberry Sauce:In a saucepan, bring less than 1/4 cup of water to boil, add raspberries, crush berries as they simmer, add Splenda, and stir until sauce reaches desired thickness. Pour into serving dish & chill until needed.
2. Blend first five ingredients until smooth (I use the magic bullet; if you use a blender be sure to put the wet ingredients in first)
2. Blend first five ingredients until smooth (I use the magic bullet; if you use a blender be sure to put the wet ingredients in first)
3. Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if its hot enough with a splash of water-if it sizzles, its hot enough)
4. When pancake bubbles, flip and cook the other side
5. Top with raspberry sauce & enjoy (I used plums as a garnish also).
Nutrition Facts
Makes 2 Servings (Three ¼ cup pancakes with ¼ cup raspberries)
Amount Per Serving
Calories: 254.5
Calories: 254.5
Total Fat: 3.3 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.0 g
Cholesterol: 2.3 mg
Sodium: 280.0 mg
Potassium: 297.8 mg
Total Carbohydrate: 33.8 g
Dietary Fiber: 5.3 g
Sugars: 2.5 g
Protein: 21.3 g
3 comments:
Daria and Sharon think these look fantastic Molly! We are really excited to try them and now mom will have a new breakfast choice! Your pictures are great too!
Those look really good. Yummie
Wow!!! Those pancakes look absolutely amazing!!
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