Layer the pancakes with raspberries for a ?tall stack.? Make sure to leave enough berries to crown the stack with a colorful cap.
31⁄2 tablespoons whole-wheat flour
1 teaspoon sugar substitute
1⁄2 teaspoon baking powder
1⁄3 cup non-fat dry milk powder
About 1⁄4 cup water
Nonstick cooking spray
1 1⁄2 cups raspberries
2 tablespoons sugar-free maple-flavored syrup
8 pecan halves, chopped and toasted
In a medium bowl, sift together the flour, sugar substitute, and baking powder. Stir in the dry milk and slowly stir in enough water to form a batter.
Heat a nonstick griddle over medium-high heat. Spray with nonstick cooking spray. Pour the batter into 3 or 4 small pancake shapes and cook until the batter begins to bubble. Flip the pancakes and brown the other side. On a large platter, stack the pancakes, with raspberries between the layers, finishing with the raspberries. Drizzle the syrup and pecans over the top.
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