Saturday, February 12, 2011

Saturday Morning Cinn-Ful Pancake Stack

I have gone through periods of time in my life where the only breakfast I would eat would be chocolate chip pancakes.  I still thoroughly enjoy all types of pancakes, whether they be chocolate chip, blueberry, pumpkin... good thing I just ate breakfast or I would be HUNGRY from thinking of them all!

The idea for this recipe came from Hungry Girl... although we made it ten times easier by utilizing a pancake mix rather than making our own batter, and then we left off the cream cheese frosting and just ate them topped with even more syrup.

Cinn-Ful Pancake Stack
Makes two serving
1 60-calorie sugar-free vanilla snack pack
2 T sugar-free pancake syrup
1/2 t cinnamon

1 cup fiber one pancake mix (we used buttermilk, but their original is just as good)
1 t cinnamon (more or less depending on your preference)
3/4 cup (or there abouts) water
2 T sugar-free pancake syrup (for drizzling over the top of the stack)

Combine all of the ingredients for the filling in a microwave-safe bowl and set aside.

Mix pancake mix with cinnamon, and then add water until batter is smooth and not too thick.  If you accidentally made it too watery, just let it sit for a few minutes and it will thicken up a little.

Preheat your skillet and then make uniformly sized pancakes.  I use a 1/4 cup ice cream scoop and it works wonderfully.  It should make roughly 6 pancakes (3 per serving).

Microwave the filling until warm, and then starting with a pancake, layer the pancakes and filling, topping each pancake with the filling mixture.  Once your stack is complete, top each stack with 1 T of syrup.

These pancakes are amazingly cinnamon-y and the filling is a delicious addition if you want to shake up your usual pancake recipe.  Such a wonderful way to start out the weekend.  Enjoy!

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