Easy Berry Puff Pancake

Easy Berry Puff Pancake

0 Reviews
From: Diabetic Living Magazine

A sweet oven-baked pancake, topped with almonds, fresh berries, and a sprinkle of powdered sugar, makes a special breakfast for guests or Mom's special day.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 egg
  • 1 egg white
  • ¼ cup all-purpose flour
  • ¼ cup fat-free milk
  • 1 tablespoon sugar (see Tip)
  • 1 teaspoon almond extract
  • 1 teaspoon finely shredded lemon peel
  • 1½ teaspoons butter
  • 2 teaspoons sliced almonds
  • ⅔ cup fresh blackberries and/or raspberries
  • 2 teaspoons powdered sugar (see Tip)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. While oven is preheating, in a medium bowl combine egg, egg white, flour, milk, sugar, almond extract, and lemon peel. Beat with an electric mixer on high speed 2 minutes.
  2. Grease the inside of a 9-inch cast-iron skillet or a dark 9x1½-inch round cake pan with ½ teaspoon of the butter. Place the remaining 1 teaspoon butter in the prepared skillet and put in the hot oven about 2 minutes or until butter is melted and starting to sizzle.
  3. Pour batter into the hot skillet or pan; quickly sprinkle with almonds. Bake 10 to 12 minutes or until puffed in center and browned and crisp on edges. Immediately remove pancake from skillet or pan and place on a cooling rack to prevent the bottom from becoming soggy. Cool slightly. Top with berries. Sift powdered sugar over all.
  • Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition information

  • Serving size: ½ of a puff pancake each
  • Per serving: 226 calories; 9 g fat(3 g sat); 4 g fiber; 29 g carbohydrates; 10 g protein; 101 mg cholesterol; 13 g sugars; 102 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat, 1 lean protein, ½ other carb

Reviews 0