Kat’s IHOP Buttermilk Pancakes – Low Fat

My version of the IHOP pancake recipe… lower in fat.Replaced sugar with Stevia.Replaced oil with applesauce.Replaced egg with egg substitute.Removed salt.Ingredients:Eagle Mills White Whole Wheat Flour, 1.25 cupKroger Break Free Egg, 0.25 cupButtermilk, lowfat, 1.25 cupStevia, 4 packetsBaking Powder, 1 tspBaking Soda, 1 tspApplesauce, unsweetened, 0.25 cupInstructions:Sift dry ingredients into bowl.Whisk wet ingredients together.Whisk wet…

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My version of the IHOP pancake recipe… lower in fat.Replaced sugar with Stevia.Replaced oil with applesauce.Replaced egg with egg substitute.Removed salt.

Ingredients:

  • Eagle Mills White Whole Wheat Flour, 1.25 cup
  • Kroger Break Free Egg, 0.25 cup
  • Buttermilk, lowfat, 1.25 cup
  • Stevia, 4 packets
  • Baking Powder, 1 tsp
  • Baking Soda, 1 tsp
  • Applesauce, unsweetened, 0.25 cup

Instructions:

  1. Sift dry ingredients into bowl.
  2. Whisk wet ingredients together.
  3. Whisk wet ingredients into dry ingredients.
  4. Spray non-stick griddle with Pam.
  5. Pour pancake mix onto griddle in 6 even circles.
  6. Allow to cook on one side till done, flip and cook through.
  7. Serve hot with choice of topping.
  8. Enjoy!
  9. Serving Size: Makes 6 Pancakes

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