Weekend Brunch

This past weekend, my husband and I had a couple friends over for a pancake brunch.  And yes… I put food colouring in them!  Just not as much as shown in the rainbow pancakes post.  Although, I still want to make them one day!

On the table were my waistline friendly pancakes (8 points for 3 cakes for you weight watcher folks), home made fruit compote, fresh blueberries, banana, chopped pecans and fat free cool whip.  It was oh so good!  If you are interested in the recipes for the pancakes and topping, I’ve included them at the end of this post.

After a little pancake action and some coffee, we spent some relaxing time in the living room (food coma) with our little guy.  Although, Foster had alternative plans for his Auntie… who he all out attacked with hair pulling (it’s his new thing) and goober!

I hope you enjoy these recipes!
Fluffy Pancakes
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda sweetener
1 1/2 Tbsp baking powder
1 tsp salt
1 3/4 cups low fat milk
1 egg, lightly beaten
1 Tbsp light butter, melted
1 tsp vanilla extract
Mix all dry ingredients well in a large bowl.  Mix all wet ingredients together in another bowl.  Add the wet mixture into the dry and stir until combined.  Do not over mix.  Cook over medium heat with a little cooking spray in a non stick pan.  Yields 12 pancakes.  
*This recipe is very flexible.  Add fruit, nuts or chocolate chips if you want some variation
Fruit Compote
2 cups water
1/2 cup Splenda brown sugar blend
3 tsp cornstartch
2 Tbsp fresh lemon juice
1 tsp grated lemon rind
2 cups fresh berries, pureed or mashed
Combine sugar and cornstarch in a saucepan and mix well.  Add water and bring to a boil while stirring constantly.  Add fruit and lemon juice / rind and simmer approximately 10 minutes.  Remove from heat.  Will thicken as it cools.  Serve while warm or store in refrigerator.  Freezes well.  It’s also great on white cakes, cheese cakes and ice cream.

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