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


Recipe Summary

15 mins
25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

1/2 of a puff pancake each
226 calories; protein 10g; carbohydrates 29g; dietary fiber 4g; sugars 13g; fat 9g; saturated fat 3g; cholesterol 101mg; sodium 102mg.

1 1/2 starch, 1 fat, 1 lean protein, 1/2 other carb