- Portion size 6 servings
- Credits : SPLENDA®
- 1 cup all-purpose flour
- 1/2 cup whole-grain wheat flour
- 2 1/2 teaspoons Splenda® No Calorie Sweetener, Granular
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fat-free milk
- 2 egg whites
- 1 cup unsweetened frozen red raspberry thawed
- 2 teaspoons Splenda® No Calorie Sweetener, Granular
- 2 teaspoons cornstarch
- 1/2 teaspoon vanilla extract
MethodSpray 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
Nutritional facts Per serving, about:
- Protein 6 g
- Calories 146.0
- Total carbohydrate 29 g