Swedish Pancakes with Raspberries
Light and airy Swedish pancakes made with whole wheat flour and egg whites, served with fresh raspberries. This healthier version uses Splenda and nonfat milk for a delicious breakfast treat.
Ingredients
- •1 large egg yolk
- •2 tablespoons Splenda or other sugar substitute
- •1 teaspoon vanilla extract
- •⅛ teaspoon salt
- •1 cup nonfat milk
- •½ cup whole-wheat flour
- •3 tablespoons white flour
- •3 whole egg whites
- •1 cup fresh raspberries
Cooking Instructions
- 1.
In a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt. Alternately whisk in the milk and flour, stirring well after each addition, to make a thin, smooth batter.
5 min
- 2.
In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batter.
5 min
- 3.
Lightly coat a large nonstick skillet with cooking spray; place over medium- high heat. Drop about 2 tablespoons of batter into the skillet for each pancake. Cook as many pancakes at once as will fit comfortably, turning them when they are browned. Total cooking time is about 3 minutes per pancake. Serve with the berries.
15 min
