Oven Puffed Pancake with Fresh Raspberries
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Oven Puffed Pancake with Fresh Raspberries calories by ingredient
Introduction
This makes one large pancake that serves 4. This makes one large pancake that serves 4.Number of Servings: 4
Ingredients
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*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
Directions
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~.
Member Ratings For This Recipe
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ZRIE014
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MNABOY
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PATRICIAANN46
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MLR0860