Mexican Chocolate Pancakes 

4 egg whites or ¾ c. liquid egg whites from Smart Meals*

1/3 c. Fiber One Cereal

2 T Nesquick

1 t. Mexican vanilla

1 1/2 t. cinnamon

Splenda to taste

Mix ingredients in a blender.  Pour into a preheated 8 inch skillet that has been sprayed lightly with Butter flavored cooking spray.  Cook covered over medium low heat until set firmly enough to flip (approx. 4 min).  Cook other side for approximately 1 min.  Remove from pan and let cool slightly.  You may sprinkle additional Splenda on top.

 Mini loaf/muffin option:  Place mixed ingredients in a mini loaf pan that has been sprayed with butter flavored cooking spray and bake at 350 degrees for 30 minutes.  Make several batches of batter and cook several loaves at one time or pour into muffin tins instead.  The texture of the finished product is different depending on the type of pan used.  Mini loaves have a more cake-like consistency.

 

Institute of Eating Management
4801 Woodway, Suite 300 West
Houston, TX 77056

Office: (713) 621-9339
Fax: (713) 621-9743