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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 425 degrees 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.

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  • Grease the inside of a 9-inch cast-iron skillet or a dark 9x1 1/2-inch round cake pan with 1/2 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.

  • 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.

Tips

Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

226 calories; 9 g total fat; 3 g saturated fat; 101 mg cholesterol; 102 mg sodium. 29 g carbohydrates; 4 g fiber; 13 g sugar; 10 g protein;