1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 1/2 tbsp. sugar-free pancake syrup
1 1/2 tbsp. whole-wheat flour
1/4 tsp. baking powder
1 Morningstar Farms veggie sausage patty (or another low-fat sausage patty with about 80 calories)
1 slice fat-free American cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Optional: additional sugar-free pancake syrup, for dipping
To make the pancake batter, place butter in a microwave-safe bowl and nuke for 10 seconds, or until melted. Add syrup, flour, and baking powder, and mix thoroughly.
Bring a skillet sprayed with nonstick spray to medium heat. Add batter to form two small pancakes. Cook for 3 - 4 minutes per side, flipping carefully, until golden brown. Then plate and set aside.
Cook sausage patty according to package instructions, either in the microwave or in a skillet sprayed with nonstick spray. Top one pancake with the cheese slice, followed by the sausage patty. Set aside.
Re-spray the skillet and return to medium heat. Pour in egg substitute and allow it to spread out evenly -- do not scramble. Once mostly cooked through, flip and allow it to finish cooking. Gently fold it in half once, and then in half again. Place over the cheese-topped sausage patty, and finish it all off with the remaining pancake. If you like, dunk your ChickGriddle in some syrup. Yum time!
MAKES 1 SERVING
Serving Size: 1 breakfast sandwich (entire recipe)
POINTSŪ value 4*