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Healthier Pecan Praline Pancakes

IngredientsEggs, Grains, Nuts
Menu PartEntree

This dish is perfect for satisfying a sweet craving. Egg whites lighten and fluff these pancakes while splenda takes sugar out of the equation. 


4 1/2 cups all-purpose flour
3 tbsp. baking powder
1 tbsp. Splenda
3 cups nonfat milk
6 egg whites
1 tbsp. vanilla extract


1 quart Splenda for baking
4 oz. lemon juice
16 oz. pancake syrup
1 tbsp. cinnamon
2 tsp. nutmeg
3 tsp. arrowroot
3 tsp. water
3 oz. evaporated skim milk
10 oz. chopped toasted pecans


  1. Whip egg whites until soft peaks form. Fold in dry ingredients. Stir in liquid. Let rest 30 minutes.
  2. Using #16 scoop, lay batter on griddle, 2 pancakes per serving.
  3. For sauce: heat juice and syrup. Dissolve arrowroot in water. Stir in, bring to boil. Add remaining ingredients, serve warm.

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