Fruit Puff Pancake Recipe - Cooking Index
Fruit Puff Pancake Recipe - Cooking Index
| 5 | Egg substitute equivalents | |
| 1/2 cup | 118ml | Skim milk |
| 1/2 cup | 31g / 1.1oz | Flour |
| 1 tablespoon | 15ml | Vanilla extract |
| 4 cups | 440g / 15oz | Mixed fresh fruit |
| = (try sliced strawberries, | ||
| Blueberries, and bananas) |
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.
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.
This recipe yields 4 servings. Serving size: 1/4 recipe.
Exchanges Per Serving: 1 1/2 Starch, 1 Fruit.
Nutrition Facts: Calories 184; Calories from Fat 7; Total Fat 1g; Saturated Fat 0g; Cholesterol 1mg; Sodium 120mg; Carbohydrate 36g; Dietary Fiber 4g; Sugars 16g; Protein 10g.
Source:
American Diabetes Association at http://www.diabetes.org
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