I love pancakes and they often tempt me to overeat when I’m out for breakfast at a restaurant. However, these pancakes are very tasty and lower in calories and fat so that you can enjoy more than one, unlike many pancake recipes. You can further cut your calories by using a dipping bowl for the maple syrup butter rather than pouring the syrup over the pancakes. They taste so good that you’ll feel like you are truly indulging yourself!
Nutritional Information
494 calories; 8g protein; 92g carbohydrates; 13g fat; 88mg cholesterol; 739mg sodium; 4g fiber.
Makes 4 servings
Ingredients
- 1 1/2 cups self rising flour
- 1/2 cup superfine sugar
- 1 tsp ground cinnamon
- 1 egg
- 1 cup milk
- 2 apples, peeled and grated
- 1 teaspoon butter
Maple syrup butter
- 6 tablespoons maple syrup
- 3 tablespoons butter, softened
Instructions
- Mix the flour, sugar and cinnamon together in a bowl. In a separate bowl, beat the egg and milk together. Make a well in the center of the dry ingredients and pour the egg and milk mixture in. Gently stir until well combined. Mix in the grated apple.
- Add the butter to a skillet and heat over low heat until bubbling. Cook each pancake until bubbles have formed on the top and it looks set. Flip the pancake and cook for an additional 30 seconds, or until it looks cooked through. If the pancakes are not golden brown, increase the heat slightly. Remove from the skillet and keep warm until served.
- Add the butter and maple syrup to a small pan and stir over low heat until butter has melted and ingredients are combined.
- Serve pancakes with maple syrup butter spooned over the top.
Suggested side dishes
Any fruit makes a tasty low calorie side dish for this recipe:
- 1/2 orange sliced: 32 calories; 1g protein; 8g carbohydrates; 0g fat; 0mg cholesterol; 1mg sodium; 2g fiber; .5 points.
- 1/2 cup blueberries: 41 calories; 1g protein; 10g carbohydrates; 0g fat; 0mg cholesterol; 5mg sodium; 2g fiber; .5 points.
Adapted from Brunch the Perfect Breakfast Treat by Jennifer Donovan
