Strawberries and Peanut Butter Pancakes
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| Strawberries and Peanut Butter Pancakes |
Entire recipe: 295 calories, 5g total fat (<0.5g sat fat), 555mg sodium, 47.5g carbs, 10g fiber, 16.5g sugars, 19g protein You’ll Need: small bowl, medium bowl, skillet, nonstick spray, plate Prep: 10 minutes • Cook: 10 minutes
Ingredients
Topping
- 2 tablespoons unsweetened vanilla almond milk
- 2 tablespoons powdered peanut butter or defatted peanut flour
- 1 teaspoon honey
- ½ cup chopped strawberries
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
- ¼ teaspoon cinnamon
- ⅛ teaspoon vanilla extract
- Dash salt
Method
- In a small bowl, combine all topping ingredients except strawberries. Mix until uniform.
- 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.
- Drizzle peanut butter topping over pancakes, and top with
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