Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Baked Pineapple Pancake

Recipe Name

Baked Pineapple Pancake

 Submitted by June Ferris
Recipe Description This is a baked pancake with fresh cut pineapples on top. Delicious!!
Quantity 1 Quantity Unit 1 Servings  
Prep Time (minutes) 10 Cook Time (minutes) 13 Ready In (minutes) 23
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cups, dicedpineapple, organic, core removed
2
largeeggs, white only
2
largeegg yolks
2
tablespoonssoy flour
3
tablespoonsCreamy Unsweetened Soymilk
1/4
teaspoonbaking powder
1/4
teaspoonsbaking soda
1
dashsalt
1/4
cupsplenda no-calorie sweetener
1
teaspooncinnamon, ground
2
tablespoonsButter, light, Land o lakes
3
tablespoonsbrown sugar blend
1/2
cups (8 fl oz)Fat Free Yogurt (plain)
1/2
cupscool whip (fat free)
1/8
cupssplenda no-calorie sweetener
Steps
Sequence Step
1Preheat oven to 375 degrees. Put 12" enameled fry pan into oven to heat it up.
2Cut fresh pineapple chunks into slices about 1"x1"x 1/8". Should be enough to spread one layer over the fry pan.
3Separate egg whites and yolks. Whip egg whites till stiff.
4Combine soy flour, soy milk, baking powder, baking soda, salt, and splenda with egg yolks. Blend thoroughly.
5Gently fold egg whites into batter.
6Remove pan from oven. Spray with PAM.
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 cream or whipped topping.
10The topping I use is: 1/2 Cup Cool Whip Free, 1/2 Cup Nonfat Plain Yogurt, and 1/8 Cup Splenda. Its enough to cover the whole pancake. (2 servings)






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com