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Ingredients
- 1/3 cup whole-wheat flour
- 1/2 tsp. baking powder
- 1 packet of Splenda
- Dash salt
- 1/4 cup fat-free liquid egg substitute
- 1 tbsp. light vanilla soymilk
- 1/2 tbsp. mini semi-sweet chocolate chips
- 10 mini marshmallows, halved
- 1/2 tbsp. Hershey's Lite chocolate syrup
- 2 tbsp. Fat Free Reddi-wip
- 2 graham crackers, crushed
Details
Servings 1
Preparation
Step 1
To make the batter, combine flour, baking powder, sweetener, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp. water. Mix thoroughly. Stir in chocolate chips. Stir in halved marshmallows, adding them slowly and individually so they don't stick to each other.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add half the batter to form a large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake and set aside.
Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake. Stack your pancakes and top them with chocolate syrup, Reddi-whip, and crushed graham crackers. Enjoy!!!
PER SERVING (entire recipe): 281 calories, 3.25g fat, 523mg sodium, 52g carbs, 5.5g fiber, 14.5g sugars, 13g protein --
PointsPlus™ value 7*
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