This is one of those breakfasts that stays with you until lunch, keeps you totally satisfied and is really easy to put together. Often times, I make breakfast burritos with a light whole wheat wrap but sometimes, I want something very hearty so I will make a crepe-like pancake with spinach, egg whites, milk and spices and stuff it with sautéed onions and peppers, cheese, and some light guacamole. Sometimes I add a scrambled egg white too!
You can fill it with whatever you like and eat it with a fork and knife if you’re a sophisticated lady, or if you’re like me, tuck it in on one end and roll it up just like a fajita and enjoy!
- 1/4 cup of Pancake/Baking Mix (I used Trader Joe’s Buttermilk Pancake and All Purpose Pancake Mix)
- 1 cup of fresh baby spinach
- 1/4 cup of fat free milk
- 1 tablespoon of liquid egg whites
- 1/2 teaspoon of cumin
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- Non-stick cooking spray (I use Coconut Oil Spray)
In a blender or food processor, combine all ingredients.
Over medium-high heat, coat a skillet with a good misting of non-stick cooking spray.
The batter will be a bit thinner than traditional pancake mix. Pour carefully into the skillet, and lift and tilt the pan and move it in a circular motion to help spread the batter in a large circle.
Return to heat and wait until small bubbles form over most of the pancake. Then, using a spatula, carefully flip the pancake to cook the other side.
Remove from pan and stuff with toppings of choice. I serve mine with fresh baby spinach, crispy turkey bacon, roasted onions, peppers, and corn, light shredded cheese and light guacamole.
Nutrition Facts | Makes 1 serving, 1 large breakfast fajita (pancake only, as shown in photo)
155 calories, 3g fat, 25g carbs, 9g protein, 2g fiber
4 Weight Watchers PointsPlus per serving