Puffed Pancake

Name: Puffed Pancake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 pancake, 4 serving(s)
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

Submitted by veraj9170

"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."

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Ready In:: 25mins
Ingredients:: 9
Yields:: 1 pancake
Serves:: 4

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

Preheat oven to 450. Coat a large ovenproof skillet with cooking spray.
In a small bowl, toss the coarsely chopped apples with the sugar and lemon juice.
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.
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.
Place apples on top of the pancake and serve immediately.