WW PANCAKES WITH WIPPED TOPPING

Ingredients:

For the Pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar substitute (e.g., Stevia, Splenda)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fat-free milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Cooking spray or a small amount of light butter or oil for cooking

For the Whipped Topping:

  • 1/2 cup fat-free whipped topping or whipped cream (consider the SmartPoints value)

Instructions:

For the Pancakes:

  1. Mix Dry Ingredients:
    • In a mixing bowl, combine the all-purpose flour, granulated sugar substitute, baking powder, and salt.
  2. Combine Wet Ingredients:
    • In a separate bowl, whisk together the fat-free milk, egg, and vanilla extract.
  3. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; it’s okay if there are a few lumps.
  4. Cook Pancakes:
    • Preheat a non-stick skillet or griddle over medium-high heat and lightly grease with cooking spray, light butter, or oil.
    • Pour 1/4 cup portions of the pancake batter onto the hot skillet or griddle.
    • Cook until bubbles form on the surface and the edges look set, which usually takes about 2-3 minutes.
    • Flip the pancakes and cook for an additional 1-2 minutes or until they’re cooked through and golden brown.

For the Whipped Topping:

  1. Whip Topping:
    • If you’re using a store-bought fat-free whipped topping or whipped cream, simply whip it as per the package instructions until it forms soft peaks.
  2. Serve:
    • Serve the pancakes hot with a dollop of the fat-free whipped topping on top.