These are not only low fat but, they are also low calorie and high in protien…and DELICIOUS! My 18 month old daughter loves these pancakes too and I love that she’s getting a full serving of fruit! Be careful though, if you are counting carbs and sugar because these cakes have no shortage that even though the sugar is from fruit. There are ways to reduce the sugar and carbs which I will discuss after the recipe.
4 Tbsp Oat bran
1 large egg
2 Tbsp 0% fat greek yogurt
1 packet stevia (or other 0 cal sweetener)
1/4 tsp baking soda (optional makes a fluffier cake but certainly not neccessary)
1/4 cup fresh ripe blueberries – washed
2 Tbsp Organic reduced sugar Strawberry Preserves
2 Tbsp Fat free cream cheese
1/2 Banana sliced
In a medium bowl mix together oat bran, egg, yogurt, stevia and baking soda. Fold in blueberries and set aside. In a small sauce pan (or a glass bowl in microwave) heat strawberry preserves until loose using a wisk to break up chunks. Once somewhat smooth add cream cheese and heat (stirring) until smooth then remove from heat. Heat griddle or saute pan to medium heat with your choice of oil (plenty of fat free cooking sprays – or you could just use bacon fat…ha!). Now cook your oat bran mixture like a regular pancake. This amount makes 2 medium sized cakes (about 4 inches in diameter) which is perfect for 1 person. Once cooked, top your pancakes with the strawberry/cream cheese mixture and then the sliced bananas. Yum!
Serving size 2 medium cakes
Amount per serving
You can lower the carbs and sugar by using a 1/4 cup of fresh diced strawberries instead of the preserves (saves you 11g of carbs and 10g of sugar). OR you could eliminate the banana (saves you 10g of carbs and 7g of sugar). I have also done a fruit-free version by simply omitting all of the fruit and mixing the warm cream cheese with 1 Tbsp of maple syrup (saves you 16g of carbs and 9g of sugar).
Now find yourself a cutie pie to eat them with!