Battle of the Egg Nog Pancakes: PS Kitchen Corner vs. Restaurant Chain - ProSupps Kitchen Corner

PS Kitchen Corner vs. Restaurant Chain

If you have seen these pancakes in their ads or at the actual restaurant, you would most likely agree that they look SO incredibly delicious. BUT they are jam packed with excessive calories, sugar and fat. There are two sweet pancakes layered with egg nog cream filling and smothered in sugar, butter rum sauce, and whipped topping. Sound good? Yes! However, you might as well kiss that waistline goodbye! Want to know how can you have your cake and keep that waistline too? Make our healthified recipe below! We’re recreating these Egg Nog Pancakes and slashing those calories to smithereens! How much? I’m glad that you asked.

Restaurant-style Egg Nog pancake vs. Slim Pickinized Egg Nog pancake

 

Calories

1080

420

Fat

43g

9g

Carbs

149g

41g

Protein

23g

43g

PS Kitchen Corner Egg Nog Pancake

Pancake Ingredients:

  • 1/3 cup + 1TB whole wheat flour
  • 1/2 tsp baking powder
  • 1 TB unsweetened applesauce
  • 1/4 cup egg whites
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Filling Ingredients:

  • 1 scoop Vanilla Cake PS Whey Protein Powder
  • 1 tsp rum extract
  • 1/4 cup fat free ricotta cheese
  • 1 TB light butter spread
  • 1 TB sugar free maple syrup, plus extra to drizzle on top of finished pancakes
  • 3 TB unsweetened almond milk or water

How to Prepare:

  • Put all pancake ingredients in a bowl and whisk until batter is smooth, with no lumps. Set aside.
  • Put all filling ingredients in a bowl and mix with a spoon until smooth and thick. Set aside.
  • Coat a small skillet with cooking spray and place on stove over medium heat.
  • Pour half of the pancake batter into the skillet. Once the top of the pancake is bubbling and the bottom is golden brown (approximately 2 minutes), flip over.
  • Once underside of pancake is browned (approximately 2 minutes), remove pancake from pan and place on a plate.
  • Repeat this process with the remaining half of the batter.
  • Once both pancakes are cooked, spread the filling over once pancake (reserve a small dollop for the top) and place the second pancake on top.
  • Put reserved filling mixture on top of the second pancake and drizzle with the sugar free syrup. Enjoy! YUM!!!!

NUTRITION DATA

Per serving (recipe serves 1): 420 calories, 43 grams protein, 41 grams carbohydrates (5 grams fiber), 9 grams fat