Serves: 4
Total Calories: 230
1. Preheat the oven to 425°F. Spray a pie plate or oven-proof skillet with nonstick cooking spray. In a large bowl, combine the eggs and milk. Add the flour and vanilla.
2. Pour the batter into the prepared pan and place it in the oven. Bake for 15 to 20 minutes until batter is puffed and edges are browned. Remove the puff pancake, fill the center with the fruit, cut into wedges, and serve.
EXCHANGES
1 1/2 Starch
1 Fruit
NUTRITION FACTS
Calories 184
Calories from Fat 7
Total Fat 1 gram
Saturated Fat 0 grams
Cholesterol 1 milligram
Sodium 120 milligrams
Total Carbohydrate 36 grams
Dietary Fiber 4 grams
Sugars 16 grams
Protein 10 grams
This Fruit Puff Pancake recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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