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1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) whole-grain wheat flour
2 1/2 tsp (12 mL) SPLENDA® No Calorie Sweetener, Granulated
1 1/2 tsp (8 mL) baking powder
1/4 tsp (1 mL) table salt
1 cup (250 mL) fat-free milk
2 large egg whites
1 cup (250 mL) unsweetened frozen red raspberries, thawed
2 tsp (10 mL) SPLENDA® No Calorie Sweetener, Granulated
2 tsp (10 mL) cornstarch
1/2 tsp (2 mL) vanilla extract
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.
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.
NOTE: This sweet breakfast is perfect for a blustery morning. You can also substitute frozen blueberries for the raspberries.
Amount per Serving
Serving Size: 1/6 recipe
Total Calories: 146
Calories from Fat: 5
Total Fat: 0.5 g
Total Carbohydrates: 29 g
Protein: 6 g