How are you doing on the Weight Watchers? Here is a recipe that I got from the May/June Magazine and we tried it on Mother's Day. Very, Very good :)
Strawberry Pancakes Makes 12 Servings
Turn these not-too-sweet pancakes with care; they are moister and denser than traditional flapjacks. Serve them with sliced fresh fruit, a dab of warmed all-fruit spread, or a drizzle of real maple syrup.
1 cup reduced-fat baking mix (such as Bisquick)
2 tablespoons sugar
¼ teaspoon ground ginger
½ cup fat-free milk
½ cup apple butter
2 tablespoons fat-free egg substitute
½ cup chopped strawberries
1 teaspoon canola oil
1 Whisk together the baking mix, sugar, and ginger in a medium bowl. Whisk together the milk, apple butter, and egg substitute in another bowl. Stir the milk mixture into the dry ingredients just until blended. Fold in the strawberries.
2 Heat a large nonstick skillet or griddle until a drop of water sizzles on it. Add ¼ teaspoon of the oil and spread with a spatula. Pour the batter by ¼-cup measures onto the skillet, spreading to 4-inch rounds. Cook until bubbles just begin to appear at the edges of the pancakes, about 2 minutes. Flip and cook 1-2 minutes longer. Repeat with the remaining oil and batter, making a total of 12 pancakes.
PER SERVING (1 pancake): 77Cal, 1 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 120 mg Sod, 15 g Carb, 1 g Fib, 2 g Prot, 34 mg Calc. POINTS value: 1.
TO FREEZE Let the pancakes cook completely. Layer without overlapping in an airtight freezer container, with wax paper between layers. Freeze up to 1 month. To reheat, preheat the oven to 350 degrees F and spray a baking sheet with nonstick spay. Arrange the frozen pancakes on the baking sheet and spray the tops with nonstick spray. Bake just until hot, 10-12 minutes.