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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This comes from the Prevention Outsmart Diabetes Book that I've had a while now. I've made this with a variety of seasonal fruits. Per serving: 279 Cal, 10 gr of protein, 40 gr of carbs, 9 gr. of fat, 2 mg of chol, 4 gr fiber, 118 mg sodium. Incase you were curious about the nutritional info. Ingredients:
3 apples |
2 tablespoons brown sugar |
2 tablespoons lemon juice |
3/4 cup egg substitute |
1/2 cup nonfat milk |
2 tablespoons canola oil |
2 teaspoons vanilla extract |
1 teaspoon ground nutmeg |
1/2 cup flour |
Directions:
1. Preheat oven to 450. Coat a large ovenproof skillet with cooking spray.
2. In a small bowl, toss the coarsely chopped apples with the sugar and lemon juice.
3. In a medium bowl, whisk together the egg substitute, milk, oil, vanilla extract and nutmeg. Slowly whisk in the flour to form a smooth batter. Pour into the skillet.
4. Cook over medium heat for 2 minutes to set the batter. Bake for 15 minutes. Reduce the oven temp to 350 and bake for 5 minutes or until puffed and golden brown.
5. Place apples on top of the pancake and serve immediately.
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