Berries and Cream Pancakes Easy Recipes
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| Berries and Cream Pancakes |
Entire recipe: 278 calories, 2.5g total fat (<0.5g sat fat), 530mg sodium,
44.5g carbs, 11g fiber, 14g sugars, 21g protein You’ll Need: small bowl,
medium bowl, skillet, nonstick spray, plate Prep: 10
minutes • Cook: 10
minutes
Ingredients
Topping
- ⅓ cup fat-free plain Greek yogurt
- 1 packet natural no-calorie sweetener
- ⅛ teaspoon vanilla extract
- ¼ cup blackberries
- ¼ cup raspberries
- 2 tablespoons blueberries
Pancakes
- ¼ cup (about 2 large) egg whites
- ¼ cup unsweetened applesauce
- ¼ cup oat bran
- 1 tablespoon whole-wheat flour
- 1 packet natural no-calorie sweetener
- ½ teaspoon baking powder
- ⅛ teaspoon vanilla extract
- Dash cinnamon
- Dash salt
Method
- To make the topping, place Greek yogurt in a small bowl. Stir in sweetener and vanilla extract. Fold in berries.
- Combine all pancake ingredients in a medium bowl. Mix until uniform.
- Bring a skillet sprayed with nonstick spray to medium heat. Add half of the batter to form a large pancake. Cook until it begins to bubble and is solid enough to flip, 1 to 2 minutes.
- Gently flip, and cook until both sides are lightly browned and inside is cooked through, about 1 minute.
- Plate your pancake. Remove skillet from heat, re-spray, and return to medium heat. Repeat with remaining batter to make a second pancake.
- Top pancakes with topping.
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