Ingredients:

1 cup Whole Wheat Pastry Flour
1/2 cup Lowfat Buttermilk
1 cup eggBeaters egg substitute
1 teaspoon Baking Powder
1 tsp Vanilla Extract
1/2 teaspoon Splenda, sugar substitute with added fiber
Pam Professional High Heat no-stick cooking spray
1/2 tablespoon Smart Beat Smart Squeeze nonfat margarine spread
1/8 cup Sugar Free Maple flavored Syrup

Directions:

In mixing bowl add pastry flour, buttermilk, egg substitute, baking powder, vanilla extract and sugar substitute an mix well. Using a 1/4 cup measuring cup, fill nearly full to make 2 pancakes about 2 1/2-3" in diameter. To prepare skillet use Pam Professional high heat no-stick cooking spray and cook pancakes each side until golden brown. Keep warm
in warmed oven until ready to serve. Serve with nonfat margarine spread and sugar free syrup. (I tend to pre-measure these as to not find myself just squeezing them on).

Leftovers can be cooled and be kept in a ziploc bag in the freezer and then you will have quick and easy breakfasts made ahead!!

Servings - 10 servings - 40pancakes
Per serving = 4pancakes = POINTS® value 1*
plus 1* POINT for 1cup blackberries
104calories/.65gfat/3.6gfiber for 4pancakes
70calories/.5gfat/8gfiber for blackberries