Diabetes-Friendly Black Forest Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Modified from the Closet Cooking blog. These are SOOO good! A total weekend breakfast treat. If you want to increase the health factor, you could substitute whole wheat flour for half of the flour. Ingredients:
1 cup flour |
1/4 cup unsweetened cocoa powder |
1/4 cup splenda granular |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup skim milk |
1 egg |
2 tablespoons butter, melted |
2 cups cherries, pitted and halved |
2 tablespoons splenda granular |
2 teaspoons cornstarch |
1/4 cup water |
1/2 cup sugar-free cool whip |
Directions:
1. Mix flour, cocoa powder, 1/4 cup Splenda, baking powder and salt in a large bowl.
2. Mix the milk, egg, and butter in another large bowl.
3. Mix the wet ingredients into the dry ingredients.
4. Heat a pan over medium heat and melt butter in it.
5. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
6. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter.
7. Meanwhile simmer the cherries, remaining Splenda (2 T), cornstarch and water over medium heat until the sauce thickens, about 5 minutes.
8. Serve pancakes and spoon Cool Whip on top.
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