Serving Size: one 3-pancake stack (entire recipe)
PointsPlus® value 8*
We’re always up for a breakfast-meets-dessert recipe, but we are NOT down with the ridiculous nutritionals that often tag along. That’s why we created this incredibly tasty swap for IHOP’s latest… Enjoy!
Half a 60-calorie sugar-free chocolate pudding snack (about 3 tbsp.)
1 tsp. brown sugar (not packed)
1/2 tsp. instant coffee granules
1/2 cup whole-wheat flour
1/2 tsp. baking powder
2 no-calorie sweetener packets (like Splenda or Truvia)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tsp. light chocolate syrup
2 tbsp. Fat Free Reddi-wip
1/4 tsp. unsweetened cocoa powder
To make the filling, spoon pudding into a small microwave-safe bowl. (Save the rest of the snack cup for another time.) Add brown sugar and coffee granules, and vigorously stir until coffee granules have dissolved.
To make the pancake batter, combine flour, baking powder, sweetener, and salt in a medium bowl. Add egg substitute and 1/3 cup water. Stir until smooth.
Bring a skillet sprayed with nonstick spray to medium heat. Add 1/3rd of the batter to form a pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for 1 - 2 minutes, until lightly browned and cooked through.
Repeat with remaining batter to make two more pancakes, removing skillet from heat and re-spraying each time.
Microwave filling until warm, about 15 seconds. Evenly spread one pancake with half of the filling. Top with another pancake, and spread with remaining filling. Top with the third pancake.
Drizzle with chocolate syrup, top with Reddi-wip, and sprinkle with cocoa powder. Enjoy!
MAKES 1 SERVING