Diabetes-Friendly Black Forest Pancakes

• 1 cup flour
• 14 cup unsweetened cocoa powder
• 14 cup Splenda granular
• 12 teaspoon baking powder
• 12 teaspoon salt
• 1 cup skim milk
• 1 egg
• 2 tablespoons butter, melted
• 2 cups cherries, pitted and halved
• 2 tablespoons Splenda granular
• 2 teaspoons cornstarch
• 14 cup water
• 12 cup sugar-free Cool Whip

1. Mix flour, cocoa powder, 1/4 cup Splenda, baking powder and salt in a large bowl.
2. Mix the milk, egg, and butter in another large bowl.
3. Mix the wet ingredients into the dry ingredients.
4. Heat a pan over medium heat and melt butter in it.
5. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
6. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
7. Repeat for the remaining batter.
8. Meanwhile simmer the cherries, remaining Splenda (2 T), cornstarch and water over medium heat until the sauce thickens, about 5 minutes.
9. Serve pancakes and spoon Cool Whip on top.

flour, cocoa, splenda, baking powder, salt, milk, egg, butter, cherries, splenda, cornstarch, water, sugar

Taken from www.food.com/recipe/diabetes-friendly-black-forest-pancakes-484903 (may not work)