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Puffed Peach Pancake Recipe
|Egg yolks/1/4 cup fat-free egg substitute||2|
|Skim milk||3 Tablespoon|
|Whole wheat pastry flour||2 Tablespoon|
|Lemon||1 , rind grated|
|Peach||1 , thinly sliced|
|Ground almonds||1 Tablespoon|
|Grated nutmeg||1 Pinch|
Serving size: Complete recipe
Calories 338 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.1%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 371.1 mg
Sodium 232.4 mg9.7%
Total Carbohydrates 43 g14.4%
Dietary Fiber 7.6 g30.4%
Sugars 21.8 g
Protein 24 g47.1%
Vitamin A 20.2% Vitamin C 94%
Calcium 15.9% Iron 12.7%
*Based on a 2000 Calorie diet
In a medium bowl, beat together the egg yolks, milk, flour, lemon rind, and honey until smooth.
Lightly stir half of the yolk mixture into the whites.
Then fold this mixture into the remaining yolks.
Coat an 8" X 8" baking dish with no-stick spray.
Spoon the batter into the dish.
Top it with the peaches, almonds, and nutmeg.
Microwave on high for 4 minutes, or until set.
Cut into quarters and serve warm.