Silver Dollar Pancakes with Warm Raspberry Sauce

Silver Dollar Pancakes with Warm Raspberry Sauce Image by: Silver Dollar Pancakes with Warm Raspberry Sauce Author: Canadian Living

  • Portion size 6 servings
  • Credits : SPLENDA®

Ingredients

  • 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
Raspberry Sauce:
  • 1 cup unsweetened frozen red raspberry thawed
  • 2 teaspoons Splenda® No Calorie Sweetener, Granular
  • 2 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract

Method

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

Nutritional facts Per serving, about:

  • Protein 6 g
  • Calories 146.0
  • Total carbohydrate 29 g
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Silver Dollar Pancakes with Warm Raspberry Sauce

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