Breakfast/Brunch : Pancakes, French toast, etc. Last Updated: Jul 14th, 2009 - 09:49:34 Cheese Filled Pancakes with Strawberry Sauce By Sandra Woodruff  Printer friendly page Yield: 4 servings 1/2 cup whole-wheat pastry flour 1/2 cup oat bran Sugar substitute equal to 1 tablespoon sugar 1 1/2 teaspoons baking powder 1 cup nonfat or low-fat milk 1/4 cup plus 2 tablespoons fat-free egg substitute or 1 large egg plus 1 egg white, beaten 1 cup low-fat no-added-salt cottage or nonfat or low-fat ricotta cheese 1 1/3 cups Very Strawberry Sauce  or canned light cherry or apple pie filling 1. Place the flour, oat bran, Splenda or sugar, and baking powder in a medium bowl and stir to mix. Add the milk and egg substitute or egg and whisk until smooth. Set the batter aside for 5 minutes and whisk again. 2. Coat a large griddle or skillet with cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface. For each pancake, pour 1/4 cup of batter onto the griddle and use a spoon to spread it into a 6-inch circle. Cook for about 1 1/2 minutes or until the top is bubbly and the edges are dry. Turn and cook for about 30 seconds more, or until the second side is lightly browned. Repeat with the remaining batter to make 8 pancakes. 3. As the pancakes are done, spread 2 tablespoons of cottage or ricotta cheese along one side. Roll up the pancake to enclose the filling and set aside to keep warm. 4. To serve, place two roll-ups on each of 4 serving plates and top each serving with 1/3 cup of the warm sauce or pie filling. Serve warm. Nutritional Facts (per serving) Calories: 212      Carbohydrates: 38 g      Fiber: 6 g Fat: 2 g      Sat. Fat: 0.5 g Cholesterol: 4 mg          Protein: 17 g      Sodium: 288 mg      Calcium: 253 mg GI rating: moderate Diabetic exchanges: 1 1/2 starch, 1 fruit, 1 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page