Oven Puffed Pancakes With Fresh Raspberries

Oven Puffed Pancakes With Fresh Raspberries
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Nutritional Info
  • 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

View full nutritional breakdown of Oven Puffed Pancakes With Fresh Raspberries calories by ingredient
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Swedish Pancake
(revamp of Cooking light)
Swedish Pancake
(revamp of Cooking light)

Number of Servings: 4


    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 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

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