- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 56.6
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 153.4 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.8 g
- Protein: 8.7 g
Oven Puffed Pancakes With Fresh RaspberriesSubmitted by: SPAZETICREDHEAD
(revamp of Cooking light) Swedish Pancake
(revamp of Cooking light)
1/3 cup Whole Wheat Flour
1/3 cup Soy Milk, Light, Vanilla
2 tbsp Stevia (granulated)
1/2tsp Baking Powder
6 large Egg Whites (lightly beaten)
1cup Fresh Raspberries (Optional)
1tsp Powdered Sugar (Optional)
Lightly beat egg whites in a bowl until fluffy. Then fold in with other ingredients with spatula.
Pour mixture into a medium nonstick skillet coated with cooking spray. Wrap handle of pan with foil.
Bake at 425° for 18 minutes or until puffy and golden. Top with raspberries; sprinkle with powdered sugar. Serve immediately.
Serving Size: 1/4 pan