Ingredients:
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1 cup all-purpose flour
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1 tablespoon granulated sugar substitute (such as erythritol or stevia)
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup unsweetened almond milk
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1 large egg
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1 tablespoon unsweetened applesauce
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1 teaspoon vanilla extract
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Cooking spray
Instructions:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar substitute, baking powder, and salt until well combined.
In a separate bowl, whisk together the unsweetened almond milk, egg, unsweetened applesauce, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, spraying the skillet with cooking spray as needed.
Serve the pancakes warm, optionally topped with fresh fruit or a drizzle of sugar-free syrup.
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Nutritional Information:
Calories: 80
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 25mg
Sodium: 230mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 1g
Protein: 3g
Points (per serving, 2 pancakes):
Green Plan: 2 points
Blue Plan: 1 point
Purple Plan: 1 point
Enjoy these low-point old fashioned pancakes as a delicious breakfast option!
