Breakfast

Oven Puffed Pancake with Fresh Raspberries is for Breakfast.

Oven Puffed Pancake with Fresh Raspberries takes 10 minutes to prepare.

Oven Puffed Pancake with Fresh Raspberries takes 18 minutes to cook.

Oven Puffed Pancake with Fresh Raspberries makes 4 servings.

The ingredients for Oven Puffed Pancake with Fresh Raspberries are:

*1/3 cup all-purpose flour
*1/3 cup soy milk
*2 tablespoons granulated sugar
*3 large eggs
*Cooking spray
*1 cup fresh raspberries
*1 teaspoon powdered sugar

Here is how you make Oven Puffed Pancake with Fresh Raspberries:

Preheat oven to 425°.Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy milk, granulated sugar, and eggs in a bowl, stirring with a whisk until smooth. Pour mixture into a medium nonstick skillet coated with cooking spray. Wrap handle of pan with foil.Bake at 425° for 18 minutes or until puffy and golden. Top with raspberries; sprinkle with powdered sugar. Serve immediately.~Makes one large pancake that serves 4.Number of Servings: 4Recipe submitted by SparkPeople user ~ASHLEYB~.

The nutritional information for Oven Puffed Pancake with Fresh Raspberries is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 147.4

• Total Fat: 4.5 g
• Cholesterol: 160.7 mg
• Sodium: 59.2 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 2.7 g
• Protein: 7.0 g