Oven Puffed Pancakes With Fresh Raspberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 cup Whole Wheat Flour1/3 cup Soy Milk, Light, Vanilla2 tbsp Stevia (granulated)1/2tsp Baking Powder6 large Egg Whites (lightly beaten)1cup Fresh Raspberries (Optional)1tsp Powdered Sugar (Optional)
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy milk, stevia,baking powder in a bowl, stirring with a whisk until smooth.
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
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
Nutritional Info 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
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