Strawberries and Peanut Butter Pancakes

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Strawberries and Peanut Butter Pancakes
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

  1. In a small bowl, combine all topping ingredients except strawberries. Mix until uniform.
  2. Combine all pancake ingredients in a medium bowl. Mix until uniform.
  3. 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.
  4. Gently flip, and cook until both sides are lightly browned and inside is cooked through, about 1 minute.
  5. Plate your pancake. Remove skillet from heat, re-spray, and return to medium heat. Repeat with remaining batter to make a second pancake.
  6. Drizzle peanut butter topping over pancakes, and top with

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