Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
2 tablespoons all-purpose flour
2 tablespoons fat-free milk
2 teaspoons vegetable oil
1 tablespoon reduced-sugar orange marmalade
1 tablespoon orange juice or water
1 small banana, sliced
½ cup sliced fresh strawberries or fresh blueberries
Preheat oven to 400°F. Coat two 4 ¼-inch pie plates, 4 ½-inch foil tart pans or 10-ounce custard cups with cooking spray. Set aside.
In a medium bowl, beat egg, flour, milk, oil and salt with a rotary beater until smooth. Divide batter among prepared pans. Bake for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.
Meanwhile, stir together marmalade and orange juice (or water) in a small bowl. Add banana and berries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into the center of each pancake.