Description
A classic dessert is reinterpreted as a healthy(ish) breakfast!
Ingredients
- ½ cups Whole Wheat Pastry Flour
- 2 teaspoons Cane Sugar
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Tiny Pinch Salt
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 whole Egg White
- ½ cups Well-shaken Low Fat Buttermilk
- ¼ cups Crushed Graham Cereal (such As Three Sisters)
- 2 Tablespoons Marshmallow Creme (such As Tiny Trapeze)
- 1 teaspoon Warm Water
Preparation
In a medium mixing bowl, whisk together the flour, cane sugar, baking powder, baking soda, salt, and cocoa powder.
In a large mixing bowl, whisk together the egg white and buttermilk. Stir dry ingredients into the wet just until moistened. Gently fold in graham cereal. Set aside to rest.
Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray. When hot, spoon the batter into the skillet by the 1/4 cupful.
When bubbles appear on the surface of the batter (about 1-2 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until done.
While pancakes are cooking, whisk together the marshmallow creme and warm water until smooth and pour-able. Serve pancakes topped with marshmallow creme sauce, as well as additional graham cereal and a few grain-sweetened chocolate chips if desired.
Nutritional iInformation:
484.1 calories, 4.6 grams fat, 1.7 grams saturated fat, 11.9 grams fiber, 37.4 grams sugar, 16.5 grams protein
