Cooking Recipes:


Fruit Puff Pancake

5

egg substitute equivalents

1/2

cup

skim milk

1/2

cup

flour

1

Tbs

vanilla extract

4

cups

mixed fresh fruit (try sliced strawberries, blueberries, and bananas)

1

Preheat the oven to 425 degrees. Spray a pie plate or oven-proof skillet with nonstick cooking spray. In a large bowl, combine the eggs and milk. Add the flour and vanilla.

2

Pour the batter into the prepared pan and place it in the oven. Bake for 15 to 20 minutes until batter is puffed and edges are browned. Remove the puff pancake, fill the center with the fruit, cut into wedges, and serve.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information provided by the recipe author.

Amount Per Serving

Calories

184

Calories From Fat (5%)

8,58

% Daily Value

Total Fat 1g

2%

Saturated Fat 0g

0%

Cholesterol 1mg

<1%

Sodium 120mg

5%

Total Carbohydrates 36g

12%

Fiber 4g

16%

Protein 10g

20%

Recipe Type: Breakfast, Diabetic, Low Fat, Pancakes, Vegetarian