Craving pancakes but think you can’t spare the points?
Mmmmmmmmpancakes. They are one of our downfalls, so we decided we needed to find a nutritious, lower calorie and healthier alternative to these Saturday morning favorites. We like ours covered in syrup, butter and because we’re creative (though some may think we’re weird), we like to add peanut butter and sometimes even cinnamon on top of that.
The cooks at MagicallyDelicious took our demands to the test kitchen and whipped up these taste-alikes that we flipped over. Here is the ultra-complicated recipe so you can indulge in these lower-calorie pancakes for a hearty breakfast that is full of fiber.
Ok I hope your culinary skills are up to snuff for this super complicated recipe. Ready? Here we go.
- 1 cup Krusteaz Fat Free Buttermilk complete pancake mix
- 2 T PB2 powdered peanut butter
- 1 t vanilla extract
- ¾ cup plus 1 T water
- Preheat skillet or griddle on medium-low heat.
- Combine dry ingredients.
- Add water and vanilla; stir to just combine (overmixing will make the pancakes less fluffy).
- Test heat of skillet by dropping a little water on the skillet. It should dance and sizzle on the surface but not instantly evaporate.
- Make those pancakes.
Now here’s the magic part. We ran these through our points analyzer and compared them against their full fat frere (that’s brother in French–we’re feeling continental today and it alliterated well) as we would normally eat them both, with butter (1 tablespoon) and syrup (1/8 cup). Here’s how they stack up:
Full fat pancakes
|peanut butter||100||8||1||2||peanut butter||27||1.4||.6||1|