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 - 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 Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cup, dicedpineapple, organic, core removed
2
largeegg whites
2
largeegg yolks
2
tablespoonssoy flour
3
tablespoonsSoymilk
1/4
teaspoonbaking powder
1/4
teaspoonbaking soda
1
teaspoonsalt
1/4
cupsplenda no-calorie sweetener
1
teaspooncinnamon, ground
2
tablespoonsButter, light, Land o lakes
3
tablespoonsSplenda Brown Sugar blend
1/2
cup (8 fl oz)Fat Free Yogurt (plain)
1/2
cupcool whip lite
1/4
cupsplenda 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)






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

© RecipeNutrition.com