Recipe

Pancakes

Step 1: Whisk together the flours, Splenda Granulated, baking soda, baking powder, cinnamon and salt in a large mixing bowl. Add the apple juice, oil, and egg whites. Whisk together just until smooth and blended. Don’t overmix. Gently stir in the grated apples with a rubber spatula.

Step 2: Spray a large nonstick skillet or griddle with cooking spray. Heat over medium heat for 2 minutes or until a drop of water skips on its surface.

Step 3: Drop the batter, using a scant 1/4 cup for each pancake, into the skillet. Cook the pancakes on medium heat for 2-3 minutes or until bubbles appear on top. Turn the pancakes over with a spatula and lightly brown the other side for about 2 minutes. Transfer pancakes to a plate and keep warm. Repeat with the remaining batter, spraying the skillet between batches. Serve warm.

These keep for 2 days in the refrigerator. They reheat and/or freeze well.

Cinnamon Applesauce

Step 1: Combine apples, water, Splenda Brown Sugar Blend and cinnamon in a large saucepan. Bring to boil.

Step 2: Reduce heat to simmer and cook partially covered for 20-25 minutes, until tender, stirring occasionally. To microwave, cook covered on high power for 6-8 minutes, or until tender. Stir once or twice during cooking.

Step 3: Break up applesauce with a spoon or serve it chunky. Also freezes well.

Makes 20 pancakes