1 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces egg substitute
1 cup evaporated skim milk
1/4 cup Prune Syrup
1/4 cup White Grape Syrup
vegetable oil cooking spray

Directions:
Combine the 3 dry ingredients in a large bowl and set aside.

Place the eggs, skim milk, and Prune and White Grape Syrups in a blender and process until well mixed, about 10 to 15 seconds. Pour into the flour mixture and stir gently until well mixed and all the flour is absorbed.

Preheat a nonstick skillet over high heat to 400°F, about 4 minutes. Reduce the heat to medium and lightly coat the skillet with vegetable oil spray.

For each pancake, pour 1/4 cup of the batter into the skillet. When the edges turn light brown and bubbles start to form, flip the pancake to the other side and cook until done. Keep warm and repeat with the remaining batter. Serve with White Grape or Apple Syrup, sliced fresh fruit, or low calorie pancake syrup.

Makes 18 4 inch pancakes (serving size 3 cakes = 1g fat)

Prune Syrup:
Place 1 (48 ounce) bottle of prune juice, preferably with pulp, in a 5 quart nonstick pot over high heat and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups about 50 to 55 minutes. Let cool, then place in a covered container and refrigerate. Bring to room temperature before use.

White Grape Syrup:
Place 2 (12 ounce) cans of white grape juice concentrate in a 10 inch nonstick skillet over high heat and cook until the juice comes to a boil and foamy bubbles cover the entire surface, about 10 to 15 minutes.

Caution: Once the juice starts to foam, the bubbles will rise above the level of the skillet. Immediately reduce the heat to medium, and continue to cook until the juice is reduced to 1 1/2 cups, about 20 minutes more. Let cool, then place in a covered container and refrigerate. Bring to room temperature before use.

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