Danish Puff Pancakes (aebleskivers) Low fat

1 cup Wheat flour, white, all-purpose,
1/2 tsp. Baking Powder,
1/2 tsp. Baking Soda
1/2 tsp Cardamom, ground
1/4 tsp. Nutmeg, ground
1/8 tsp. Salt
3 Tbsps. Splenda,
3 Tbsps. Granulated Sugar
2 Tbsp. Egg substitute, liquid
1 tsp Vanilla Extract
1 cup Buttermilk, lowfat

Preheat a cast-iron aebleskiver pan, sprayed with non-stick spray (or you can make them in a regular non-stick pan-- but they won't look the same) over med-lo heat.
Mix all dry ingredients and spices , except sugars together well. In a separate bowl, beat the eggs, sugar and Splenda with mixer until light and add vanilla.
Gradually add egg mixture alternately with buttermilk to dry mix, beating after each addition. Spoon about 1 1/2 Tbs. into each pan indention (about 1/2 full). Cook until sides are set and bubbles begin to form on top. Using a fork or skewer and a knife, carefully turn each cake over and brown on the other side (about 2 -3 minutes per side). Transfer cakes to platter and sprinkle with powdered sugar if desired.
These are great served with your favorite lo-cal jam, syrup, or even fresh fruit. Makes about 4 servings of 8 cakes each.
They are also great for a delicious dessert, served with ice cream and strawberries.

Number of Servings: 4

Recipe submitted by SparkPeople user LADONAB.