Mini Pancake Muffins (Blueberry and Pecan)
I made these this past weekend for the whole family and everyone LOVED them! I had to make 2 batches because my husband ate 19 of them. LOL, yep you read that right, 19, all by himself! Now I do NOT recommend you eat that many, but they are very low in calories, only about 25-30 calories each and are so Yummy!
Mini Pancake MuffinsIngredients:
1 cup Multigrain Pancake Mix (I use Arrowhead Mills) *
2/3 cup Soy Milk (or any milk)
1/2 cup Sugar Free Brown Sugar & Cinnamon Syrup (I use Torani Sugar-Free Syrups) *
Frozen Blueberries & Chopped Pecans
* these products can be purchased online OR can usually be found at your local grocery or health food store. You can also use a different brand.
Directions:
Mix pancake mix, milk, and syrup together till thoroughly combined. Pour batter into a 24 cup mini muffin tin that has been sprayed with Pam. Fill about 3/4 way up.
Top each muffin with a 3 frozen blueberries or chopped pecans.
Bake at 350 for 12-14 minutes or until golden. Serve with sugar-free syrup.
This recipe is so versatile too. You can change out the flavors too by using a different sugar-free syrup flavor and different toppings. Enjoy :)
Banana & Caramel Protein Cake
I have a wonderul tasty recipe to share with you today. I made this last night and it was so good, even the kids liked it and asked for seconds. It's low in calories and fat and high in protein.
Banana & Caramel Protein Cake
1 Egg, beaten
3 Tablespoons Milk (I use lite Soy Milk)2 Tablespoons Sugar Free Torani Syrup (I use SF Caramel)
2 Tablespoons Banana, mashed
2 Tablespoons Sugar Free Applesauce (or you can use canola oil)
3 Tablespoons Multigrain Pancake Mix (I use Arrowhead Mills Brand)
1 scoop Vanilla Protein Powder (I use Syntrax Nectar - Vanilla Bean)
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 Tablespoon chopped Pecans
Pinch salt
1 Microwave Safe Small Bowl or Mug
Toppings of Choice (see below)
In a small bowl, mix egg, milk, syrup, banana and applesauce until well blended. In a separate bowl, mix the pancake mix, protein powder, cinnamon, nutmeg, pecans, and salt. Add dry ingredients to wet ingredients and stir until well blended.
Pour into microwave safe small bowl or mug that is sprayed with pam.
Microwave for 2-4 mins until no liquid is seen.
*Microwave wattage can vary so adjust the timing as needed. Mine take about 3 minutes, but start off with 2 minutes and add 20 second increments if needed until fully cooked.
Let cool for about 3 minutes and then tip cake onto a plate and slice.
Yields 2-4 slices depending on the container you use. The picture of mine is 1 of 2 big slices.
Add Your Toppings:
You can get creative with your toppings. In the picture, mine is topped with Fat-Free Chool Whip, banana slices, pecans and Sugar Free Caramel sauce.
