Vegetarian

Oven Puffed Pancakes With Fresh Raspberries is for Breakfast.

Oven Puffed Pancakes With Fresh Raspberries takes 5 minutes to prepare.

Oven Puffed Pancakes With Fresh Raspberries takes 18 minutes to cook.

Oven Puffed Pancakes With Fresh Raspberries makes 4 servings.

The ingredients for Oven Puffed Pancakes With Fresh Raspberries are:

1/3 cup Whole Wheat Flour
1/3 cup Soy Milk, Light, Vanilla
2 tbsp Stevia (granulated)
1/2tsp Baking Powder
6 large Egg Whites (lightly beaten)

1cup Fresh Raspberries (Optional)
1tsp Powdered Sugar (Optional)

Here is how you make Oven Puffed Pancakes With Fresh Raspberries:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy milk, stevia,baking powder in a bowl, stirring with a whisk until smooth.Lightly beat egg whites in a bowl until fluffy. Then fold in with other ingredients with spatula. 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.Serving Size:?1/4 pan

The nutritional information for Oven Puffed Pancakes With Fresh Raspberries is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 56.6

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 153.4 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 0.8 g
• Protein: 8.7 g