Cinnamon Roll Pancakes

PANCAKES
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
3 tablespoons splenda
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon ground cinnamon
1/4 cup eggbeater
1 1/4-1 1/2 cup skim milk
1 tablespoon brown rice syrup
2 tablespoons smart balance butter, melted
1 tablespoon vanilla extract(pure or imitation)
ICING
4 oz fat free or low fat cream cheese(slightly melted)
1 1/4 cups confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons milk (more if needed, icing should be runny)

1.In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.
2.In a separate large bowl, mix together eggbeaters, milk, brown rice syrup, butter and vanilla extract. Stir into the flour mixture.
3.Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
4.While pancakes are cooking, mix the icing. Lightly melt cream cheese until smooth. Add in confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.
Recipe yields 6 servings. Two pancakes per serving. Twelve pancakes total.
Note:Add a little more milk if batter is to thick to make 12 pancakes.

Number of Servings: 6

Recipe submitted by SparkPeople user TJONES6772.