Whipped up this number as an experiment, and it was delicious. Calorie count is good, too. Three pancakes is only 168 calories, and you get a dozen cakes out of this recipe.
Of course, you’ll need to add in any calories from syrup, honey, jam or butter.
Tip: This batter sticks, so be sure to use non-stick spray or a little additional oil or butter in your non-stick pan.
Makes 12 cakes / Serves 4
1 cup Aunt Jemima Whole Wheat Blend Pancake Mix
1 cup skim milk (I use lactose-free. Soy, rice, coconut, or nut milks would work well.)
2 egg whites (or equivalent thereof. A whole egg adds a few more calories and fat.)
1/2 cup mashed, roasted butternut squash OR steamed sweet potato.
Boiled potatoes or a wetter squash like acorn would, I think, make the batter too runny. I think a drier squash like buttercup, delicata, etc. would work well, too.
1 Tablespoon canola oil
1/2 t cinnamon
dash of freshly ground nutmeg
Whisk to combine all ingredients in a bowl. Bake on a preheated griddle (see note above about sticking).