Peach Crumble Crunch Cake

Instructions

1. Batter:
2. 1 ¾ Cup of High Protein Pancake Mix, Kodiak Buttermilk is my favorite. Spooned in and leveled off in a measure cup, don’t use measure cup to scoop pancake mix directly from bag.
3. 2 tsp of Baking Powder
4. 1/8 tsp of Salt
5. 1 tsp of cinnamon
6. 2 eggs
7. ¾ cup of Fat Free Plain Greek Yogurt
8. 1 tsp of vanilla
9. 3 Tbsp of a Low oil butter spread, I Can’t Believe It’s Not Butter 30% oil
10. ¾ cup of White Granulated Sweetener, Lankato Monkfruit
11. 10-15 peach slices, I used frozen, partially thawed.
12. Topping: Separate bowl, mix with fork until combined
13. ¼ cup of Pancake Mix
14. ¼ Golden Granulated Sweetener, Monkfruit
15. 1/3 Cup of Old-Fashioned Oats
16. 3 Tbsp of Low oil butter
17. 1tsp of ground cinnamon
18. Preheat oven to 325 degrees, line an 8×8 brownie pan with parchment paper, grease with cooking spray.
19. In a medium bowl, add pancake mix, powder, salt & 1 tsp of cinnamon, whisk and set aside
20. In a mixing bowl, cream together white sweetener & butter spread. Beat in eggs 1 at a time.
21. Add vanilla & yogurt mix until well combined. Add ½ dry ingredients, mix add remaining, mix.
22. This is a thick batter. Remove to prepared pan, using a slant spatula or large spoon, spread evenly. Place peach slices over top. Drop topping over peaches.
23. Bake 45-50 minutes or until inserted comes out clean. Let cool in pan 10 minutes, remove, slice and serve.

Recipe Notes

Weight Watchers Points Breakdown

3💛PP per piece at 9 servings
2💛PP per piece at 12 servings