Spice Pancakes

Servings: 2 | Serving size: 2 pancakes

Cooking Time: 30 Minutes

This recipe can easily be multiplied. Leftover pancakes aren't very good. The batter will keep overnight but the pancakes will not be as good.

Ingredients

• 2/3 cup all purpose flour
• 1 Tbsp dark brown sugar
• 1 Tbsp stevia
• 1 tsp baking powder
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/8 tsp salt
• 2/3 cup non-fat buttermilk
• 1/4 cup egg substitute
• 2 tsp (per serving) unsalted butter
• 1 Tbsp pure maple syrup (per serving)

Sift the flour, brown sugar, Splenda, baking powder, cloves, nutmeg and salt into a large mixing bowl.

Add the buttermilk and egg substitute and whisk until the batter is smooth.

Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Cook until small bubbles on the surface of the pancake form and then burst. Turn and cook for about 1/2 the time that the pancakes cooked on the first side.

Remove and top with one teaspoon of Take Control margarine on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.