2 tsp butter
1 tsp Splenda Brown Sugar Blend
1 small apple, peeled, cored, diced fine
2/3 cup 1% milk
2 large eggs + 1 large egg white
1/2 cup white whole wheat flour
1/4 cup Splenda Granulated
3/4 tsp cinnamon
1/2 tsp vanilla
1 tsp powdered sugar
Preheat oven to 425 degrees.
Melt butter in a 10-inch ovenproof skillet; add brown sugar blend and apple, cooking 3 to 4 minutes to soften the apple.
In a medium bowl, whisk together the milk, eggs, egg white, flour, Splenda Granulated, cinnamon, and vanilla just until smooth. Pour over the apples in the hot skillet and immediately place in the oven. Bake at 435 degrees 15 minutes. Reduce the oven temperature to 375 degrees and bake an additional 10-15 minutes. Pancake is done when it is puffed up and the edges are curled up and browned.
Remove from oven and lightly dust with the powdered sugar or your own homemade fake powdered sugar.
Serve with some fresh berries or fruit, if desired. Butter and syrup are not necessary with this pancake. I would eat a protein item with this.
Yield: 3 servings
Per serving: 210 calories, 26 g carbs 2g fiber, 9 g protein
Diabetic Exchanges: 1 1/3 carbs, 1 fat
1 small apple, peeled, cored, diced fine
2/3 cup 1% milk
2 large eggs + 1 large egg white
1/2 cup white whole wheat flour
1/4 cup Splenda Granulated
3/4 tsp cinnamon
1/2 tsp vanilla
1 tsp powdered sugar
Preheat oven to 425 degrees.
Melt butter in a 10-inch ovenproof skillet; add brown sugar blend and apple, cooking 3 to 4 minutes to soften the apple.
In a medium bowl, whisk together the milk, eggs, egg white, flour, Splenda Granulated, cinnamon, and vanilla just until smooth. Pour over the apples in the hot skillet and immediately place in the oven. Bake at 435 degrees 15 minutes. Reduce the oven temperature to 375 degrees and bake an additional 10-15 minutes. Pancake is done when it is puffed up and the edges are curled up and browned.
Remove from oven and lightly dust with the powdered sugar or your own homemade fake powdered sugar.
Serve with some fresh berries or fruit, if desired. Butter and syrup are not necessary with this pancake. I would eat a protein item with this.
Yield: 3 servings
Per serving: 210 calories, 26 g carbs 2g fiber, 9 g protein
Diabetic Exchanges: 1 1/3 carbs, 1 fat
This pancake is not this recipe. It is used for reference only
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