Cinnamon-peach and Almond Pancakes
Ingredients:
2 teaspoons butter
2 small ripe peaches, peeled and chopped
1/2 teaspoon cinnamon
1 tablespoon sliced almonds
2 cups reduced fat all purpose baking mix
1 1/4 cups low fat milk
1 large egg, lightly beaten
2 tablespoons + 1 teaspoon sugar
1 teaspoon vanilla extract
Directions:
1. Melt the butter in a nonstick skillet, then add the peaches, 1 teaspoon of sugar, and cinnamon. Sauté until peaches are tender, about 4 minutes.
2. Meanwhile, combine baking mix, almonds, milk, egg, and vanilla and remaining 2 tablespoons of sugar in a bowl. Stir just until blended.
3. Spray a large nonstick skillet with nonstick spray and heat until a drop of water sizzles. Pour the batter, by 1/4 cup measures into skillet. Place a tablespoon of the peach mixture into the center of each pancake. Cook just until bubbles begin to appear at the edges of the pancake, 2-3 minutes. Flip and cook 2 minutes longer. Repeat with remaining batter, making a total of 12 pancakes.
Makes 4 servings, 7 points per serving

Lemon Cheesecake Waffle
Ingredients:
1 frozen Belgium waffle
1/2 cup fat free ricotta cheese
2 tablespoon raisins
1/4 teaspoon lemon zest
1/2 teaspoon powdered sugar
1 tablespoon fat free half and half
Directions:
1. Toast waffle
2. Meanwhile, mix ricotta cheese, raisins, lemon zest, and half and half.
3. Spread mix over toasted waffle, microwave until warm, about 90 seconds. Sprinkle with powdered sugar.
Makes 1 serving, 5 points per serving

Banana-Chocolate Chip Pancakes
Ingredients:
1 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 cup fat free milk
1/4 teaspoon salt
2 ripe bananas, mashed
1/8 teaspoon ground ginger
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup mini chocolate chips
Directions:
1. Combine flour, sugar, baking powder, salt, and ginger in a bowl. In a separate bowl, combine bananas, milk, egg, and vanilla. Stir flour mixture into the banana mixture until smooth, gently fold in the mini chocolate chips. Let mixture stand at room temperature 10-15 minutes.
2. Spray a large nonstick skillet with nonstick spray and heat until a drop of water sizzles. Pour the batter, by 1/4 cup measures into skillet. Cook just until tops are covered in bubbles and edges are browned, 2-3 minutes. Flip and cook 2 minutes longer. Repeat with remaining batter, making a total of 12 pancakes. Serve immediately.
Makes 4 servings, 6 points per serving