German Apple Pancake (no added sugar, egg whites only)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 142.7
- Total Fat: 1.6 g
- Cholesterol: 4.1 mg
- Sodium: 64.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.9 g
- Protein: 6.3 g
View full nutritional breakdown of German Apple Pancake (no added sugar, egg whites only) calories by ingredient
Introduction
Made like a popover/Yorkshire pudding and then filled with sautéed sliced apples seasoned with cinnamon and stevia for extra sweetness if desired. Made like a popover/Yorkshire pudding and then filled with sautéed sliced apples seasoned with cinnamon and stevia for extra sweetness if desired.Number of Servings: 4
Ingredients
-
0.5 cup Flour, white all-purpose
0.5 cup Naturegg Simply Egg Whites) (or 4 fresh egg whites)
0.5 cup Milk, 1%
pinch of salt
1 tsp Butter, unsalted or semi-salted
3 small (2-1/2" dia) apples, peeled, cored and sliced
1 tsp ground cinnamon
pinch of stevia (optional)
Directions
Heat oven to 450F
Beat egg whites, milk and flour together with a pinch of salt. In a warmed oven-proof skillet or pyrex pie plate, melt 1/2 tsp of the butter. When quite hot, pour in the batter and put in oven. After 10 minutes, reduce heat to 350F and cook another 15 min until crispy.
While batter is cooking, peel, core and slice the apples fairly thinly. In a skillet, melt the remaining butter and sauté the slices. Add water to prevent sticking if needed (this is supposed to be low fat and low cholesterol so only add more butter if you don't care about those criteria). Sprinkle with cinnamon and, if more sweetness is desired, stevia to taste. When the pancake is cooked, turn it out onto a plate. It will naturally form a 'bowl'. Spread the apple filling over one half and fold the pancake into a half circle. Optionally, sprinkle more cinnamon. Serve warm or cold. Great with low-fat yogurt (especially Greek-style) as a topping. Calories for yogurt not included in this recipe.
Serving Size: Makes 4 wedges
Number of Servings: 4
Recipe submitted by SparkPeople user SAUMON.
Beat egg whites, milk and flour together with a pinch of salt. In a warmed oven-proof skillet or pyrex pie plate, melt 1/2 tsp of the butter. When quite hot, pour in the batter and put in oven. After 10 minutes, reduce heat to 350F and cook another 15 min until crispy.
While batter is cooking, peel, core and slice the apples fairly thinly. In a skillet, melt the remaining butter and sauté the slices. Add water to prevent sticking if needed (this is supposed to be low fat and low cholesterol so only add more butter if you don't care about those criteria). Sprinkle with cinnamon and, if more sweetness is desired, stevia to taste. When the pancake is cooked, turn it out onto a plate. It will naturally form a 'bowl'. Spread the apple filling over one half and fold the pancake into a half circle. Optionally, sprinkle more cinnamon. Serve warm or cold. Great with low-fat yogurt (especially Greek-style) as a topping. Calories for yogurt not included in this recipe.
Serving Size: Makes 4 wedges
Number of Servings: 4
Recipe submitted by SparkPeople user SAUMON.