Silver Dollar Pancakes with Warm Raspberry Sauce
12 people added this to their Recipe Box
This recipe makes 6 servings
| Nutritional Info | |
|---|---|
| Per serving, about: | - |
| cal | 146 |
| total fat | 0.5 g |
| carb | 29 g |
| pro | 6 g |
Ingredients
-
1 cup all-purpose flour
1/2 cup whole-grain wheat flour
2-1/2 tsp Splenda® No calorie Sweetener, Granular
1-1/2 tsp baking powder
1/4 tsp salt
1 cup fat-free milk
2 large egg whites
Raspberry Sauce:
1 cup unsweetened frozen red raspberries, thawed
2 tsp Splenda® No calorie Sweetener, Granular
2 tsp cornstarch
1/2 tsp vanilla extract
Preparation:
Spray a griddle or large, nonstick skillet with cooking spray. Preheat over medium-high heat.
In a large bowl, combine both flours, 2 1/2 teaspoons (12 mL) of SPLENDA® Granulated, baking powder and salt. Mix well with a fork and set aside.
In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).
Ladle 1 heaping tablespoon (15 mL) batter onto hot griddle for each pancake. Cook until bubbles appear around the edges, 2 minutes. Flip and cook 1 minute. Transfer to a warm plate and keep warm in a 250°F (120°C) oven while cooking remaining pancakes.
Raspberry Sauce: Combine raspberries, 2 teaspoons (10 mL) of SPLENDA® Granulated, cornstarch and vanilla in a small saucepan. Set pan over medium heat and simmer until raspberries break down and sauce thickens, 3 to 5 minutes. Remove from heat and pour sauce through a fine sieve to remove seeds.
Serve pancakes with warm sauce on top. Yields about 4 pancakes and 2 tablespoons (30 mL) sauce per serving
In a large bowl, combine both flours, 2 1/2 teaspoons (12 mL) of SPLENDA® Granulated, baking powder and salt. Mix well with a fork and set aside.
In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).
Ladle 1 heaping tablespoon (15 mL) batter onto hot griddle for each pancake. Cook until bubbles appear around the edges, 2 minutes. Flip and cook 1 minute. Transfer to a warm plate and keep warm in a 250°F (120°C) oven while cooking remaining pancakes.
Raspberry Sauce: Combine raspberries, 2 teaspoons (10 mL) of SPLENDA® Granulated, cornstarch and vanilla in a small saucepan. Set pan over medium heat and simmer until raspberries break down and sauce thickens, 3 to 5 minutes. Remove from heat and pour sauce through a fine sieve to remove seeds.
Serve pancakes with warm sauce on top. Yields about 4 pancakes and 2 tablespoons (30 mL) sauce per serving
Additional Information:
- This sweet breakfast is perfect for a blustery morning. You can also substitute frozen blueberries for the raspberries.
For more recipes, tips and information about SPLENDA®, click here
Tags:
Source: SPLENDA®
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