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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 161.3
  • Total Fat: 3.1 g
  • Cholesterol: 92.5 mg
  • Sodium: 53.8 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 14.5 g

View full nutritional breakdown of Apple blueberry fakecake with natural pectin syrup (pancake) calories by ingredient
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Apple blueberry fakecake with natural pectin syrup (pancake)

Submitted by: KGWINDER
Apple blueberry fakecake with natural pectin syrup (pancake)

Introduction

Surprise is a naturally sweet syrup made from the peels. No pan, no oil - so these cakes are flavorful and nutritious by replacing most of the flour with whey powder. No added sugar! Surprise is a naturally sweet syrup made from the peels. No pan, no oil - so these cakes are flavorful and nutritious by replacing most of the flour with whey powder. No added sugar!
Number of Servings: 2

Ingredients

    2 small apples (you want more surface area for peel)
    peels
    1 cup extremely finely diced apple
    2 Tbsp Whole wheat flour
    1 scoop (22.2 gr) Whey isolate powder (Bioplex)

    1/4 blueberries
    1 egg
    *optional (recipe calculated with this 1 Tbsp) cinnamon for sweetness in syrup, however as pictured was prepared without...and is still quite sweet to my taste buds)

Tips

Always save apples peels back in the freezers - as they contain pectin which added natural sweetness and thickening. This carmelized syrup is an excellent substitute for sugar in an apple pie.


Directions

Peel apples and place peels in a sauce pan covered with water and boil.

Dice apples extremely finely. Mix whey and wheat flour together and then toss in apples until moist and sticky. Stir in blueberries and then egg.

Scoop out two "cakes" on parchment paper and flatten with back of spoon. Microwave for 2 mins., turn inside to outside and microwave an additionally two minutes. After syrup is finished peel paper of back of cakes to serve.

To finish syrup. Squeeze softened peels against the side of pan and remove. Allow the liquid to nearly boil dry, stirring to prevent burning - but allow to carmelize. Add a slight amount of water back in until the thickness of syrup.






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