What’s even better is they are healthy, and they are packed with nutrients like Vitamin C, calcium, iron, and folic acid! Plus, they have lots of fiber and protein!Orange Pancakes with Raspberry Sauce
*adapted by me from Betty Crocker Cookbook for Women
Makes 8 servings (two 4-inch pancakes with 2 generous Tbsp syrup each)
2 large eggs
1 1/2 cups fat-free (skim) milk
1/4 cup unsweetened applesauce
2 cups whole wheat flour
2 Tablespoons Splenda no calorie sweetener
2 teaspoons baking powder
2 teaspoons grated orange peel (I use the whole orange)
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 Tablespoons Splenda Sugar Blend
1 Tablespoon cornstarch
2/3 cups orange juice
12 oz frozen raspberries, unsweetened
1 Tbsp light corn syrup
1. In 1-quart saucepan, mix Splenda Sugar Blend and the cornstarch. Wisk in orange juice, raspberries, and corn syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
2. Heat greased (with cooking spray) griddle or 12-inch skillet over medium heat or to 375 degrees F.
3. In large bowl, beat eggs with wire wisk until well beaten. Beat in remaining pancake ingredients until just smooth.
4. For each pancake, pour an even 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn and cook other sides 1 to 2 minutes or until golden brown. Serve with syrup.
For each serving, there are (rounded):
2 g fat
40 g carbs
8 g fiber
8 g protein
I really hope you make these and enjoy them as much as I do!