Cinnamon Pancakes and Orange Cream Topping
Calories 226 (11% from fat)
Fat 2.7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 75 mg.
Sodium 490 mg.
Carb. 32 gram
Fiber 3.2 gram
Sugar 5 gram
Sugar Alcohol 8.5 gram
Protein 19 gram
Ingredients
1 1/4 cup whole wheat flour
2 scoops protein powder
1 tsp. baking soda
2 Tbsp. cinnamon, ground
1/4 cup Splenda
(We used the box that measures cup for cup like sugar.)
1 cup fat free milk
1/4 cup fat free half & half
2 whole large eggs
1 Tbsp. vanilla extract
Topping
1 1/4 cups low-fat (1% milkfat) cottage cheese
6 oz. fat free cream cheese
1/4 cup sugar free honey
(We Used Honey Tree Sugar Free Imitation Honey.)
1/2 cup nonfat plain Greek yogurt
4 Tbsp. cornstarch
1/3 cup Splenda
(We used the box that measures cup for cup like sugar.)
2 tsp. orange zest, grated
1 Tbsp orange juice (no pulp)
1/2 tsp. vanilla extract
2. Slowly pour the wet ingredients into the dry ingredients, making sure to mix it all together. Once it's thoroughly combined, spray the non-stick pan with fat free cooking spray and pour out 1/3 heaping cup of batter per pancake.
3. Cook until the edges of the pancake start to bubble, then flip it over. Cook for another 30-45 seconds until both sides are done.
4. Use a blender or food processor to mix together the topping ingredients, cottage cheese through vanilla extract. Once thoroughly combined, pour 1/3 cup of the topping over each pancake as a serving.
Yield: 8 Pancakes - Serving Size: 1 Pancake
Freeze each pancake for easy re-heating later. Make sure to put the topping on before freezing.
To thaw, microwave on high for approximately 45 seconds to 1 minute.
