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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
15 mins
total:
25 mins
Servings:
2
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; protein 10g; carbohydrates 29g; dietary fiber 4g; sugars 13g; fat 9g; saturated fat 3g; cholesterol 101mg; sodium 102mg.
Advertisement