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Recipes - Junes Pineapple Baked Pancake

Recipe Name

June's Pineapple Baked Pancake

 Submitted by June Ferris
Recipe Description A baked pancake with fresh cut pineapple on top. Delicious!
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 13 Ready In (minutes) 23
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/4
cup, dicedpineapple, organic, core removed
1
largeegg whites
1
largeegg yolks
1
tablespoonsoy flour
1
1/2
tablespoonsSoymilk
1/8
teaspoonbaking powder
1/8
teaspoonbaking soda
1/2
teaspoonsalt
3
tablespoonssplenda no-calorie sweetener
1/2
teaspooncinnamon, ground
1
tablespoonButter, light, Land o lakes
1
1/2
tablespoonsSplenda Brown Sugar blend
1/4
cup (8 fl oz)Fat Free Yogurt (plain)
1/4
cupcool whip lite
3
tablespoonssplenda no-calorie sweetener
Steps
Sequence Step
1Preheat oven to 375 degrees. Put 10" oven-safe fry pan into oven to heat it up.
2While pan is heating, cut fresh pineapple chunks into small pieces. No more than 1/8" thick. Should be enough to spread one layer over entire pan.
3Separate egg whites and egg yolks. Whip egg whites in small bowl till stiff.
4In larger bowl, combine soy flour, soy milk, baking powder, baking soda, salt and splenda with egg yolks till smooth.
5Gently fold egg whites into batter.
6Remove pan from oven and spray with non-stick spray.
7Pour batter into hot pan. Place pineapple pieces on top. Sprinkle with cinnamon, brown sugar, and spots of light butter.
8Bake for 13 minutes.
9Remove from oven and serve immediately with whipped topping.
10The topping I use is: 1/2 Cup Cool Whip, 1/2 Cup Nonfat Plain Yogurt, and 1/4 Cup Splenda. It''s enough to cover the whole pancake. (2 Servings)






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