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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup, diced | pineapple, organic, core removed | 2 | large | egg whites | 2 | large | egg yolks | 2 | tablespoons | soy flour | 3 | tablespoons | Soymilk | 1/4 | teaspoon | baking powder | 1/4 | teaspoon | baking soda | 1 | teaspoon | salt | 1/4 | cup | splenda no-calorie sweetener | 1 | teaspoon | cinnamon, ground | 2 | tablespoons | Butter, light, Land o lakes | 3 | tablespoons | Splenda Brown Sugar blend | 1/2 | cup (8 fl oz) | Fat Free Yogurt (plain) | 1/2 | cup | cool whip lite | 1/4 | cup | splenda no-calorie sweetener |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 375 degrees. Put 10" oven-safe fry pan into oven to heat it up. | | 2 | While 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. | | 3 | Separate egg whites and egg yolks. Whip egg whites in small bowl till stiff. | | 4 | In larger bowl, combine soy flour, soy milk, baking powder, baking soda, salt and splenda with egg yolks till smooth. | | 5 | Gently fold egg whites into batter. | | 6 | Remove pan from oven and spray with non-stick spray. | | 7 | Pour batter into hot pan. Place pineapple pieces on top. Sprinkle with cinnamon, brown sugar, and spots of light butter. | | 8 | Bake for 13 minutes. | | 9 | Remove from oven and serve immediately with whipped topping. | | 10 | The 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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