These pickup-able sweet treats at only 85 calories a serving are perfect for kids and grown-ups alike, and, you can keep the batter in the fridge for several days, making these a fast treat.
Ingredients
½cupbuttermilk (reduced calorie)
½cupwhole grain oat flour
1egg whites- lightly beaten
½teaspoonbaking soda
¼teaspoonpure vanilla extract
¼teaspoonFine Pink Salt
1tablespoonwater
Butter-flavored cooking spray
6-8tablespoons100% fruit raspberry spread- or 1-2 teaspoons per roll
⅛teaspoonunsweetened cocoa powder- optional
Instructions
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, salt, and water.
Whisk until just blended. Let stand for 10 minutes.
Heat a large, nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat.
Pour two 1/4-cup dollops of batter onto the skillet (half of the batter should remain).
Cook for 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for 2 minutes, or until browned on the bottom.
Transfer the finished "cakes" to a cutting board or flat work surface.
Re-spray the pan and cook the remaining batter to make 4 total.
Place the finished "cakes," with the sides that were cooked first, face down on your work surface.
Spread each evenly with 2 teaspoons of the fruit spread, leaving about 1/2" of one edge bare.
Gently roll each "cake" from the filled edge to the bare edge into a tube shape, being careful that the spread does not gush out.
Arrange them on a serving plate, seam sides down.
Transfer the cocoa powder, if desired, to a fine sieve or sifter and lightly dust the tops of the rolls evenly with the cocoa.