Cinnamon Pancakes

⏱ 20 mins 🍽 8 pancakes, 8 serving(s) 🏷 Breakfast

These whole wheat pancakes are a lighter breakfast option, featuring cinnamon and vanilla. The batter uses egg substitute and skim milk, and is sweetened with a no-calorie sweetener. The recipe makes eight servings, with each pancake prepared from a 1/3 cup measure of batter. They cook quickly for a simple morning meal.

Cinnamon Pancakes

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 2 tablespoons Splenda granular, No Calorie Sweetener
  • 1 cup skim milk
  • 1/2 cup Egg Beaters egg substitute
  • 1 tablespoon vanilla extract
  • 2 tablespoons cinnamon

Method

  1. Combine the whole wheat flour, baking soda and Splenda in a bowl.
  2. In a separate bowl, whisk together the skim milk, Egg Beaters and vanilla extract.
  3. Beat the wet mixture into the dry ingredients until just combined, leaving the batter a little rough to incorporate air.
  4. Gently stir the cinnamon into the batter until it is evenly distributed.
  5. For each pancake, use a 1/3 cup measure of batter. Cook on a skillet coated with PAM and serve with sugar free syrup or fruit.

Nutrition (per serving)

Sodium177000 mg

Recipe details

CategoryBreakfast
Authorsenseicheryl