Stuffed Pancake Balls Directions:
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In a large bowl, whisk together the all-purpose flour, whole wheat flour, zero-calorie sweetener, baking powder, baking soda, and salt.
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In a separate bowl, combine the unsweetened almond milk with vinegar and let it sit for 5 minutes.
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After 5 minutes, add the egg yolks, melted light butter, and vanilla extract (if using) to the almond milk mixture. Mix well.
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Gradually incorporate the wet ingredients into the dry ingredients, mixing until just combined.
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In another bowl, beat the egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the batter.
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Place an aebleskiver pan (or takoyaki pan) over medium heat.
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Lightly grease each well with melted light butter.
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Fill each well about ¾ full with batter.
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If using a filling, add a small amount to the center of each well and cover with additional batter.
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When the edges start to set, use a skewer or chopstick to gently turn each ball 90 degrees to cook the other side.
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Continue rotating until golden brown and fully cooked.
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Serve warm with sugar-free syrup, sugar-free jam, or fresh fruit.
WW Points Calculation:
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1½ cups all-purpose flour: 16.00
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½ cup whole wheat flour: 6.00
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2 tablespoons zero-calorie sweetener: 0.00
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1 teaspoon baking powder: 0.00
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½ teaspoon baking soda: 0.00
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½ teaspoon salt: 0.00
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2 cups unsweetened almond milk: 0.00
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1 tablespoon vinegar: 0.00
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2 large eggs: 0.00
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2 tablespoons light butter: 5.00
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1 teaspoon vanilla extract (optional): 0.00
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Sugar-free jam, fresh fruit pieces, sugar-free hazelnut spread (optional): 0.00
Total Points: 27.00
Servings: 6
Points per Serving: 4.50
Points per Pancake Ball: 1.13
Nutrition Information:
Calories 185
Fat 7g
Protein 6g
Carbohydrates 25g
Sugar 2g
Sodium 310mg
I'm waiting for your comments! Enjoy!
