Categories: Breakfast, HG, Pancakes

Ingredients

• 1/2 Fuji apple, cored and thinly sliced
• 1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
• 1/4 tsp. plus a dash cinnamon, divided
• 1/3 cup whole-wheat flour
• 1/2 tsp. baking powder
• 1 no-calorie sweetener packet (like Splenda or Truvia)
• Dash salt
• 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1 tbsp. light vanilla soymilk
• 3 tbsp. sugar-free pancake syrup, divided
• 2 tsp. fat-free or light caramel dip (like the kinds by Marzetti)

Directions

1. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add apple slices, cover, and cook until softened, about 6 minutes, occasionally uncovering to stir.

2. Add butter and a dash of cinnamon to the apple slices in the skillet. Stir and sauté until butter has melted and coated the apple slices, about 1 minute. Set aside.

3. In a bowl, combine flour, baking powder, sweetener, salt, and remaining 1/4 tsp. cinnamon. Lightly mix. Add egg substitute, soymilk, 1 tbsp. pancake syrup, and 1 tbsp. water. Mix well to form the batter.

4. Remove skillet from heat, re-spray, and bring to medium-high heat. Add half of the batter to form a large pancake. Cook until pancake begins to bubble and is solid enough to flip, 2 – 3 minutes. Gently flip and cook until both sides are lightly browned and inside is cooked through, 1 – 2 minutes. Plate your pancake and set aside.

5. Repeat with remaining batter to make a second pancake. Plate and set aside.

6. In a small microwave-safe bowl, combine remaining 2 tbsp. pancake syrup with caramel dip. Microwave until warm, about 20 seconds, and stir thoroughly.

7. Top pancakes with apple mixture and syrup mixture. Eat!

8. MAKES 1 SERVING

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