Oven Puffed Pancake with Fresh Raspberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*1/3 cup all-purpose flour *1/3 cup soy milk *2 tablespoons granulated sugar *3 large eggs *Cooking spray *1 cup fresh raspberries *1 teaspoon powdered sugar
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy milk, granulated sugar, and eggs in a bowl, stirring with a whisk until smooth. 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.
~Makes one large pancake that serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ~ASHLEYB~.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy milk, granulated sugar, and eggs in a bowl, stirring with a whisk until smooth. 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.
~Makes one large pancake that serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ~ASHLEYB~.
Nutritional Info Amount Per Serving
- Calories: 147.4
- Total Fat: 4.5 g
- Cholesterol: 160.7 mg
- Sodium: 59.2 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 2.7 g
- Protein: 7.0 g
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