Rachael Ray's (Lightened Up) Oatmeal Cookie Pancakes! |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This recipe has always been enticing to me, but as I have been sticking to a low-calorie diet, I have not had the opportunity to enjoy these!! I decided to replace a few ingredients with more figure-friendly ones, and I'd love to hear what you think! I love these (almost guilt-free) pancakes with a PASSION. Ingredients:
1 cup quick-cooking oatmeal |
1 cup all-purpose flour |
3 tablespoons brown sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
2 tablespoons chopped walnuts (or any nuts you prefer!) |
3/4 cup plain fat-free yogurt |
3/4 cup skim milk |
1/2 cup egg substitute (egg beaters) |
1 teaspoon vanilla extract |
1 medium banana, mashed |
1/4 cup raisins |
1 tablespoon butter, melted |
cooking spray |
maple syrup (sugar free, if you desire) or honey, for drizzling |
Directions:
1. Mix dry ingredients, the first 7, in a bowl.
2. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
3. Stir in the melted light butter.
4. Heat a griddle over medium heat and spray with cooking spray.
5. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
6. Cakes will cook in about 2 minutes on each side.
7. Keep pancakes tented with foil as they come off the griddle to keep them hot.
8. Serve with drizzled honey or (sugar free) maple syrup over the top.
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