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:
- Mix Dry Ingredients:
- In a mixing bowl, combine the all-purpose flour, granulated sugar substitute, baking powder, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the fat-free milk, egg, and vanilla extract.
- 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.
- 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:
- 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.
- Serve:
- Serve the pancakes hot with a dollop of the fat-free whipped topping on top.