Oven Puffed Pancakes With Fresh Raspberries – Low Fat

Swedish Pancake (revamp of Cooking light)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)Instructions: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…

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Swedish Pancake (revamp of Cooking light)

Ingredients:

  • 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)

Instructions:

  1. 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.
  2. Lightly beat egg whites in a bowl until fluffy. Then fold in with other ingredients with spatula.
  3. Pour mixture into a medium nonstick skillet coated with cooking spray. Wrap handle of pan with foil.
  4. Bake at 425 for 18 minutes or until puffy and golden. Top with raspberries; sprinkle with powdered sugar. Serve immediately.
  5. Serving Size:1/4 pan

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