Brunch

Low Fat Peanut Butter Pancakes w/Strawberry Puree is for Breakfast.

Low Fat Peanut Butter Pancakes w/Strawberry Puree takes 10 minutes to prepare.

Low Fat Peanut Butter Pancakes w/Strawberry Puree takes 10 minutes to cook.

Low Fat Peanut Butter Pancakes w/Strawberry Puree makes 8 servings.

The ingredients for Low Fat Peanut Butter Pancakes w/Strawberry Puree are:

Batter Ingredients:
Flour, white, 0.5 cup
Whole Wheat Flour, 0.5 cup
Salt, 1 dash
Baking Powder, 1 tsp
Baking Soda, 1 tsp
Bell Plantation - Pb2 Regular, 5 tbsp
Splenda Brown Sugar Blend, 4 tsp
Egg Beaters, original - 1/2 cup
Horizon Organic Fat Free Milk, 1 cup
Non Stick Cooking Spray

Strawberry Puree Topping Ingredients:
Strawberries, fresh, 2 cup, halves
Splenda Brown Sugar Blend, 0.5 tsp

Here is how you make Low Fat Peanut Butter Pancakes w/Strawberry Puree:

Heat Pan to Medium High Heat. Combine or sift first 5 ingredients in a bowl. Add Spenda Brown Sugar, Egg Substitute, and Milk. Stir ingredients until lumps are gone. Spray pan or griddle with non-stick cooking spray. Put 1/4 cup batter for each pancake and allow batter to cook until bubbles form on top. Flip and brown other side should take 1-2 minutes. While pancakes are cooking on side one, in a food processor combine strawberries and splenda and pulse until pureed. Move cooked pancake to plate and top with puree. Add light whipped topping if desired. Serving Size:?1 pancake (1/4 cup batter)

The nutritional information for Low Fat Peanut Butter Pancakes w/Strawberry Puree is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 112.1

• Total Fat: 0.9 g
• Cholesterol: 0.1 mg
• Sodium: 307.4 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 2.1 g
• Protein: 6.4 g

The dietary needs meet for Low Fat Peanut Butter Pancakes w/Strawberry Puree is Low Fat