- Cream Cheese Topping:
- 2 ounces reduced-fat cream cheese
- 3 tablespoons plain fat-free yogurt
- 3 tablespoons honey
- 1 tablespoon fat-free milk
- Pancakes:
- 1 cup white whole wheat flour
- 2 ¼ teaspoons low-sodium baking powder
- ½ tablespoon unsweetened cocoa powder
- ¼ teaspoon potassium chloride salt substitute
- 2 tablespoons stevia or monk fruit sweetener
- 1 large egg
- 1 cup + 2 tablespoons fat-free milk
- 1 teaspoon vanilla
- ½ teaspoon red paste food coloring
1. Combine the cream cheese topping ingredients, set aside.
2. Mix the flour, baking powder, cocoa powder, natural sweetener, and salt substitute in a large bowl.
3. In another dissolve the food coloring with the milk; whisk in egg and vanilla.
4. Combine wet and dry ingredients until there are no more dry spots, careful not to overmix.
5. Heat a large non-stick griddle pan on medium-low heat. When hot, lightly spray with oil to coat and pour ¼ cup of the pancake batter onto the pan.
6. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
7. To serve, place 2 pancakes on each plate, then top with about 2 ½ tablespoons of the cream cheese topping.
Tips:
Using plain fat-free yogurt and fat-free milk are a great way to lighten up the cream cheese topping in this recipe. If you are watching your added sugar content, use a sweetener of your choice, such as Splenda or Stevia, would work in place of sugar.
