Swedish Pancakes with Raspberries

Ingredients

• 1 large egg yolk
• 2 tablespoons Splenda or other sugar substitute
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup nonfat milk
• ½ cup whole-wheat flour
• 3 tablespoons white flour
• + 2 more ingredients
• • 3 egg whites
  • 1 cup fresh raspberries

1. In a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt. Alternately whisk in the milk and flour, stirring well after each addition, to make a thin, smooth batter. 2. In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batt...

View full recipe at SpringPad