Courtesy of Stephanie Woods, check out her bio

Servings: 1 {makes 2 large pancakes}
Skillet Heat: 200 to 250 degrees
Bake Time: 8 to 10 minutes

1 cup old-fashioned oats
1/2 cup Fat-Free Cottage
2 egg whites
1 scoop Dymatize Elite Gourmet Vanilla Whey Protein
1/2 tsp baking powder
2 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup
2 TBS All-Natural {no sugar added} Applesauce
1/4 tsp cinnamon
1/2 tsp butter extract
1 tsp vanilla extract
pinch sea salt

1 tsp cinnamon
4 tsp Splenda
1 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup

Mix all of your pancake ingredients together till blended well. Lightly spray skillet with Pam Olive Oil. Drop mixture onto skillet and make 2 large pancakes. You will probably have to take a rubber spatula and move your mixture around to flatten them out.

2. Mix your topping ingredients together till completely blended. It may take a second for the cinnamon to absorb the moisture. Then drizzle cinnamon topping on top of baking pancakes. Take a butter knife and score the pancake a few times in different directions. This will make your wonderful “cinnamon swirl” effect.

3. Pancakes will cook for 4 to 5 minutes on each side. They should turn out golden brown. Remove from skillet and enjoy while they are still warm.

Stephanie’s Tip
Top with sugar-free syrup, cinnamon vanilla Greek yogurt, or sprinkle with cinnamon and Splenda. Just don’t forget to count the calories and macro’s when adding a topping.

Nutrition Facts
Calories: 565
Fat: 8g
Carbs: 75g
Proteins: 52g
Fiber: 10g
Sugar: 10g

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