Breakfast cakes would be accompanied by eggs and fruit, and dinner cakes would have cream and fresh strawberries, so the hunt was on for a good, low fat recipe.
The Captain, aks The Noodle Expert, aka The Pancake King, is otherwise engaged today, so it is up to me to make pancakes for both meals.
I found a basic, whole wheat recipe on skinnytaste.com - I have made some of Gina's recipes in the past so trusted that this one would be good, too.
Gina's recipe makes 4 servings and I only wanted 2 so I halved it, and I also left out the the sugar/honey she calls for, and used 1 packet of Splenda in its place. I used fat free milk, too, rather than the 1% Gina uses. The mixture is fairly wet, but after I let it sit for a couple of minutes, the baking powder worked its magic and it did thicken a bit.
We were both really happy with the results!
Whole Wheat Pancakes for 2
Makes 4 pancakes, 2 cakes per serving
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- dash of salt
- 1/2 cup fat free milk
- 1 tsp canola oil
- 3 Tbs egg whites
- 1 packet Splenda
- dash of cinnamon
- Mix the dry ingedients together in a bowl or large measuring cup.
- Mix the wet ingredients together, and then add to dry ingredients.
- Stir until combined and let sit for a couple of minutes till it thickens a bit.
- Coat non-stick pan with oil/spray, and heat.
- Put 1/4 cup of batter into pan, let cook a couple of minutes till it bubbles, then flip and cook the other side.
Each serving is 2 pancakes.Weight Watchers P+ = 4.
Calories 165; Protein 9g; Carbohydrate 25g; Fat 3g; Fibre 2g
For breakfast, I served them with syrup (sugar-free for me), an egg topped with real bacon bits, and half a navel orange.
At dinnertime I doubled the recipe, and served the cakes with fresh strawberries, topped with light Cool Whip and syrup....
OMG! Delicious. Good thing Fat Tuesday only happens once a year.