- Breakfasts, Lunches & Dinners
- Sweet Snacks & Desserts
- Banana Bread
- Better Brownies
- Butternut Squash Tart
- Carrot Cake
- Chocolate Banana Coins
- Chocolate Walnut Muffins
- Chocolate-almond Carrot Cake
Cookie Dough (can be eaten raw!)- Fluffer-Nutter
- Fruity Parfait
- Ginger-Cranberry Loaf
- Sweet Omelet
- Healthy Carrot Cake with Cream Cheese Frosting
- High Fiber Chocolate Muffins
- Low-Sugar Cheesecake
- Mango Madness
- Oatmeal Pancakes
- Orange and Fig Baked Apples
- Pancakes
- Pumpkin Pancakes
- Raspberry Cheesecakes
- Sophie's 57-Calorie Chocolate Muffins
- Sweet Omelet
- Tiramisu
Pumpkin Pancakes
By Sophie Pachella
Ingredients:
- 1 large container egg beaters (8 servings)
- 1 cup pure pumpkin puree (not pie filling!)
- 1/2 cup fine ground unprocessed wheat bran (or 1/3 cup whole wheat flour)
- Pinch of salt, 2 Splenda®, vanilla extract (optional)
- Pam® spray (yes, the 100% fat can of oil)
Preparation:
Heat a crepe pan (or other non stick pan). Spray with Pam®. Wipe down, and allow to get very hot. Beat all ingredients together. Pour half the mixture into pan. When bubbles form on top and it starts to look semi cooked, flip to other side. Repeat with remaining half of batter. Serve with low cal syrup and Smart Balance® light butter.
Notes:
1 pancake (made with bran, without the syrup) yields 130 calories, 2 grams fat, 19 grams carbs (7 grams fiber), 16 grams protein. Note: pancakes made with whole-wheat flour will be approx 25 calories higher (6 grams extra carbs).
