Low Fat Peanut Butter Pancakes w/Strawberry Puree

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Low Fat Peanut Butter Pancakes w/Strawberry Puree

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 112.1

Total Fat: 0.9 g
Cholesterol: 0.1 mg
Sodium: 307.4 mg
Total Carbs: 19.4 g
Dietary Fiber: 2.1 g
Protein: 6.4 g

View full nutritional breakdown of Low Fat Peanut Butter Pancakes w/Strawberry Puree calories by ingredient

Introduction

Great Items to fix for the kids they are low fat, healthy, and delicious. Great Items to fix for the kids they are low fat, healthy, and delicious.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 8

Ingredients

Batter Ingredients:

Flour, white, 0.5 cup

Whole Wheat Flour, 0.5 cup

Salt, 1 dash

Baking Powder, 1 tsp

Baking Soda, 1 tsp

Bell Plantation - Pb2 Regular, 5 tbsp

Splenda Brown Sugar Blend, 4 tsp

Egg Beaters, original - 1/2 cup

Horizon Organic Fat Free Milk, 1 cup

Non Stick Cooking Spray

Strawberry Puree Topping Ingredients:

Strawberries, fresh, 2 cup, halves

Splenda Brown Sugar Blend, 0.5 tsp

Directions

Heat Pan to Medium High Heat. Combine or sift first 5 ingredients in a bowl. Add Spenda Brown Sugar, Egg Substitute, and Milk. Stir ingredients until lumps are gone. Spray pan or griddle with non-stick cooking spray. Put 1/4 cup batter for each pancake and allow batter to cook until bubbles form on top. Flip and brown other side should take 1-2 minutes. While pancakes are cooking on side one, in a food processor combine strawberries and splenda and pulse until pureed. Move cooked pancake to plate and top with puree. Add light whipped topping if desired.

Serving Size: 1 pancake (1/4 cup batter)