Hungry Girl’s Pancake Swap

Although we aren’t regulars at IHOP, our favorite fat fighter Hungry Girl clued us in to the high-calorie facts of the chains Cinn-A-Stack pancakes. At over 800 calories and 2,000,g of sodium we’ll be staying away.

Serving Size: 1 stack (no sides)
Calories: 890
Fat: 29g
Sodium: 2,260mg
Carbs: 138g
Fiber: 6g
Sugars: 58g
Protein: 19g

Looking for a better option? Try the Hungry Girl pancake swap. At more than half the calories of the IHOP original, it’s worth making at home.

Ingredients:
Filling
Half a 60-calorie sugar-free vanilla pudding snack (like the kind by Jell-O)
2 tbsp. sugar-free pancake syrup
1/4 tsp. cinnamon

Icing
2 tbsp. fat-free cream cheese
1 no-calorie sweetener packet (like Splenda orTruvia)
1/4 tsp. vanilla extract

Pancakes and Topping
1/2 cup whole-wheat flour
1/2 tsp. baking powder
2 no-calorie sweetener packets (like Splenda orTruvia)
Dash salt
1/4 cup fat-free liquid egg substitute 
(like Egg Beaters Original)
2 tbsp. fat-free or low-fat buttermilk
2 tbsp. Fat Free Reddi-wip

Directions:
To make the filling, spoon half of the pudding snack — about 3 tbsp. — into a small microwave-safe bowl. (Save the rest for another time.) Add syrup and cinnamon and mix well. Set aside.

In another small microwave-safe bowl, combine icing ingredients and gently stir. Microwave for 15 seconds, and then mix until smooth. Set aside.

To make the pancake batter, combine flour, baking powder, sweetener, and salt in a medium bowl. Add egg substitute, buttermilk, and 1/3 cup water. Mix until smooth and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add 1/3rd of the batter to form a pancake. Cook for 2 – 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for 1 – 2 minutes, until lightly browned and cooked through. Plate your pancake and set aside.

Repeat with remaining batter to make a 2nd and 3rd pancake, removing skillet from heat and re-spraying between repetitions. Plate and set aside.

Microwave filling until warm, about 25 seconds. Evenly spread filling onto the top of each pancake, and then layer pancakes into a stack.

Microwave icing until hot, about 25 seconds. Mix well and drizzle over the stack. Top with Reddi-wip and enjoy!

MAKES 1 SERVING

Serving Size: 1 stack (entire recipe)
Calories: 345
Fat: 2.5g
Sodium: 823mg
Carbs: 63g
Fiber: 7.5g
Sugars: 5g
Protein: 20.5g

 

 

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