Easy Banana Pancakes
Yield: 16 servings; 1 point per serving
2 cups of reduced-fat Bisquick
1 cup of skim milk
2 ripe bananas, mashed (1 cup)
1/2 c egg substitute ( I used egg whites)
Cooking spray
Combine first 4 ingredients in a medioum bowl, stirring just until dry ingredients are moistened.
Pour 1/4 cup batter for each pancake onto a hot griddle coated with cooking spray. Cook pancakes 2 minutes or until tops are covered with bubbles and edges look cooked; turn and cook other side.
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Vanilla Yogurt Pancakes
Yield: 7 servings; 3 points per serving
1 1/2 cup all-purpose flour
3 Tbsp SPLENDA No Calorie Sweetener
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
3/4 cup Egg Beaters
6 oz plain fat-free yogurt
1 tsp vanilla extract
3/4 cup water
3 Tbsp Stick Light Butter
Spray griddle with cooking spray and heat over medium heat or to 375. In a large bowl, mix flour, splenda, baking powder, baking soda, and salt; set aside.
In another bowl, beat egg beaters, yogurt, vanilla and water with wire whisk; beat in butter (melted). Pour egg mixture all at once into flour mixture; stir just until moistened.
For each pancake, pour by 1/4 cupfuls onto hot griddle. Cook pancakes 1-2 minutes or until bubbly on top. Turn and cook other sides for an additional 1-2 minutes. Serve with strawberry syrup.
Reviews for Vanilla Yogurt Pancakes
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Basic Buttermilk Pancakes
Points per serving: 2
1 C all purpose flour
2 T sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1 C low fat buttermilk
1 T vegetable oil
1 large egg, lightly beaten
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large mixing bowl; make a well in center of mixture. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.
Spoon about 1/4 C butter for each pancake.
Cal 99; Fat 2.9g; Pro 3.2g; Carb 14.9g; Fiber 0.4 g; Chol 25mg; Iron 0.8mg; Sod 211mg; Calc 69mg
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Applesauce Pancakes
Yield: 12 servings; 1 point per serving
1 1/2 cups whole wheat flour
1 T. baking powder
3/4 cup unsweetened applesauce
1 cup non-fat buttermilk
2 egg whites, lightly beaten
Combine the flour and the baking powder in a medium sized bowl, and stir to mix well. Stir in the applesauce, buttermilk, and egg whites.
Coat a griddle or large skillet with non-stick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the tops are bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
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Baked German Pancake
Yield: 4 servings; 3.5 points per serving
1 large egg, separated
1/2 cup skim milk
2 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring
3 egg whites
2 tablespoons lemon juice
2 teaspoons confectioners sugar
Preheat oven to 450° F. Spray an 8" oven-proof skillet or cake pan with nonstick cooking spray.
In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.
In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture.
Pour into prepared skillet and bake 10 minutes. Reduce heat to 350° F. and bake 7-10 minutes more, or until toothpick inserted near center comes out clean.
Sprinkle with lemon juice and confectioners sugar, and serve immediately.
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Apple Pie Pancakes
Yield: 8 servings; 4 points per serving
1 cup unsweetened applesauce
1 cup cool whip free
1/4 cup raisins
1 1/2 cups bisquick reduced fat baking mix
2/3 cup carnation nonfat dry milk powder
1/4 cup walnuts, chopped
1 tablespoon granular Splenda
1 1/2 teaspoons apple pie spice
1 cup water
1 teaspoon vanilla extract
1 egg
In a medium bowl, combine applesauce and cool whip free. Fold in raisins. Cover and refrigerate while preparing pancakes.
In a large bowl, combine dry baking mix, dry milk powder, walnuts, Splenda, and apple pie spice. Add water, vanilla extract, and egg. Mix well to combine.
Using a 1/3 cup measure as a guide, pour batter onto a hot griddle or skillet sprayed with butter-flavored cooking spray to form 8 pancakes. Cook over medium heat for 3 to 4 minutes on each side or until lightly browned.
For each serving, place a pancake on a plate and top with about 1/4 cup applesauce mixture. Serve at once.
Freezes well.
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Corn Pancakes (Core)
Yield: 8 servings; 3 points per serving
2 1/2 cup Quaker Oats Enriched Yellow Corn Meal
3 Tbsp baking powder
1 cup fat-free skim milk
1 tsp table salt
3/4 cup Egg Beaters Egg Beaters or 3 eggs
Mix all ingredients together and stir. You may need to add a little more corn meal or milk depending on the consistency that you desire.
Spray frying pan with Pam.
Spoon batter on to hot pan and flatten with fork. Fry until lightly brown on both sides.
These are great as pancakes with SF syrup. Or, you can add chopped scallions and garlic and make fritters.
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Light and Fluffy Pancakes
Serves 3 to 4 (about 8 3-inch pancakes)
1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg , separated
2 tablespoons unsalted butter , melted
vegetable oil (for brushing griddle)
Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
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Apple Cinnamon Pancakes
Yield: 4 servings; 3 poings per serving
3/4 cup dry buckwheat pancake mix, incomplete, add-water-only
1/3 cup water
1 medium apple(s), peeled, cored and grated
1 tsp ground cinnamon
3 Tbsp reduced-calorie pancake syrup
1 cup canned sweetened applesauce, cinnamon flavored
To make batter, stir together pancake mix, water, apple and cinnamon.
Coat a large, nonstick skillet with cooking spray and warm it over medium-low heat. Ladle out batter in small batches (2 to 3 tablespoons). Cook pancakes until nicely browned on both sides.
Top with syrup and applesauce and serve. Yields 4 two-pancake servings.
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Banana Oatmeal Pancakes
Yield: 8-10 pancakes; 1 point each
1 1/2 cups uncooked oatmeal
2 Tbsp ground flaxseed
1 tsp ground cinnamon
1/2 tsp baking powder
1 packet Splenda
1/4 tsp sea salt
2 small very ripe bananas, mashed (some small chucks left in are kind of good too!)
1/3 cup egg whites, lightly beaten (You can use egg substitutes like I do (100% Whites) or 2 large egg whites = about 1/3 of a cup)
1 cup Vanilla soy milk or regular fat free milk (both are 2 pts)
Put the first six ingredients in a blender or food processor with a metal blade and blend for approximately 1 minute or until the consistency of flour is attained.
Blend the lightly beaten eggs, milk, and bananas in another bowl.
In a large bowl, combine the liquid ingredients and oatmeal flour and mix until just moist.
Spray a skillet or grill with non-stick cooking spray. When the pan is hot, wipe off the surface with a paper towel. Spoon 1/4 cup of batter into the pan, or onto the grill for each pancake. Cook over medium heat until bubbles form on the surface and the underside is lightly browned. Turn over and cook until the other side is lightly browned.
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Sweet Potato Pancakes
Yield: 15 pancakes
1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar (can sub Splenda)
1 teaspoon brown sugar (or Splenda Brown Sugar Blend)
2 teaspoons curry powder
1 teaspoon ground cumin
2 eggs, beaten
Cooking spray
1/2 cup milk
Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
Heat a large skillet sprayed with cooking spray over medium-high heat. Drop the potato mixture by spoonfuls into the skillet, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the skillet, and keep warm while the other pancakes are frying.
Per Serving: 54 Calories; 1g Fat; 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 47mg Sodium. Fat Milk; 0 Fat; 0 Other Carbohydrates.
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Pancake Muffins
Yield: 12 servings; 3 points per serving''
2 cup Whole Wheat Mix (Aumt Jemima)
1/2 tsp ground cinnamon
2/3 cup fat-free skim milk
1/3 cup honey
1/4 cup olive oil (can substitute applesauce)
1 tsp imitation vanilla extract, no alcohol
1 item egg
Preheat oven to 425. Spray 12 medium muffin cups with nonfat cooking spray or line with paper baking cups. Combine pancake mix and cinnamon in medium bowl. Combine honey, egg, oil, and vanilla in small bowl with wire whisk. add to dry mixture. mix just until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 15-18 minutes or until toothpick insterted in center comes out clean. Cool 2 minutes in pan; remove to cooling rack.
Note: Using applesauce instead of olive oil reduces the points to 2 points each.
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