Puffy Pancakes With Nutty Banana Butterscotch |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For a lighter tummy, top the pancakes with lite syrup and/or powdered sugar, as opposed to the butterscotch topping. I got this recipe from Everyday with Rachel Ray; however, I have altered it to be more figure friendly :] Ingredients:
8 tablespoons i can't believe it's not butter® spread |
5 large eggs |
1/3 cup skim milk |
3/4 cup flour |
1/4 cup splenda sugar blend for baking |
1 cup light brown sugar |
2 tablespoons water |
1 pinch salt |
1/2 cup fat free sour cream |
2 bananas, peeled and sliced |
1/2 cup walnuts, toasted (or pecans) |
Directions:
1. Preheat the oven to 425 degrees.
2. Add 4 tablespoons butter to a 9-inch square baking dish and melt in the oven, about 5 minutes.
3. In a large bowl, whisk together the eggs and milk.
4. In a separate bowl, whisk together the flour and Splenda; then, whisk in egg mixture.
5. Pour the batter into the prepared baking dish and bake until the pancakes begin to rise, 15 - 20 minutes.
6. Meanwhile, in a medium saucepan, cook the brown sugar, salt, and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes.
7. Stir in the remaining 4 tablespoons butter, the sour cream, and bananas. Heat through.
8. Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts (or pecans).
9. Slice and serve with the remaining sauce on the side.
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