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Slimmed-down Apples Pancakes


  • 2 tbsp. margarine
  • 4 tbsp. Splenda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/2 c. skim milk
  • 1 egg substitute
  • 1 tsp. olive oil
  • 1 apple, pared and sliced
  • 1/2 c. pancake mix


  1. Melt margarine in skillet.
  2. Combine apple, 3 tbsp. Splenda, and cinnamon.
  3. Heat together until bubbly.
  4. Combine pancake mix, 1 tablespoon Splenda, baking powder, egg substitute, milk, and oil.
  5. Pour pancake mixture over the apple mixture.
  6. Bake at 400 degrees for 12 minutes.
  7. Serve with powdered sugar or light pancake syrup.




Buckwheat Pancakes


  • 1/3 c. buckwheat flour
  • 2/3 c. whole-wheat flour
  • 1 ½ tsp. baking powder
  • ¼ c. rolled oats
  • 1 egg substitute
  • 1 ½ c. buttermilk
  • 3 egg whites


  1. Mix all dry ingredients together in a large mixing bowl.
  2. Make a well in the center and add all other ingredients at once.
  3. Stir together until a nice batter forms.
  4. Spray a non-stick frying pan lightly with cooking spray.
  5. Pour ¼ c. batter onto the pan and cook on medium heat until bubbles appear.
  6. Flip over with a spatula and cook the other side of pancake until done (1-2 minutes).
  7. Transfer to a plate and keep warm until served.
  8. Serve with warm fruit compote and whipped topping or maple syrup.

Makes 4 servings

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