Source: The Fat Free Living Family Cookbook

by Jyl Steinback, America's Healthiest Mom

 

Serves: 4

 

1 1/3 cups flour	¼ cup mixed berry applesauce
2 T sugar	½ cup blueberries
2 tsp. baking powder	¾ cup sliced strawberries
¼ cup egg substitute	½ cup sliced banana
1 cup fat free vanilla yogurt	2 T brown sugar

 

Combine flour, sugar and baking powder in a medium bowl; mix well. Combine egg substitute, yogurt and applesauce in a separate bowl; mix until blended smooth and creamy. Add to flour mixture and stir just until dry ingredients are moistened. Combine blueberries, strawberries and banana in a small bowl and mix well. Add 1 cup fruit mixture to pancake batter and mix lightly. Preheat oven to 200ºF. Line baking sheet with foil and set aside. Lightly spray large nonstick skillet with nonfat cooking spray and heat over medium -high heat. Using ¼ cup measuring cup, pour batter into hot skillet. Cook 3-4 minutes until pancakes begin to brown on the bottom and bubble on the top. Carefully flip pancakes with spatula and cook until golden brown. Place cooked pancakes on baking sheet and keep warm in oven while preparing remaining batter. Combine remaining fruit and brown sugar in a food processor or blender; process until blended smooth. Serve fruit sauce with pancakes.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	269	2 2/3 starch	0
Fat	<1 g	1 fruit
Carbohydrates	58 g
Protein	8 g
Cholesterol	1 mg
Dietary Fiber	3 g
Sodium	224 mg