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Oven Puffed Pancake

OVEN PUFFED PANCAKE
Makes 4 servings


Butter flavored nonstick cooking spray
1 egg white, at room temperature
½ cup fat free milk
¼ cup liquid egg substitute
½ cup Sweet N Low Pancake Mix
¼ teaspoon nutmeg

Preheat oven to 425°F. Spray 9-inch pie pan with butter-flavored nonstick cooking spray and place in oven for 5 minutes. Beat egg white in small mixing bowl with electric mixer until soft peaks form. Combine milk, egg substitute, pancake mix and nutmeg in medium mixing bowl; beat at low speed until smooth. Fold beaten egg white into pancake mixture with rubber spatula; pour into heated pie pan. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cut into wedges and serve immediately with maple syrup or strawberry sauce.

Per Serving: 86 Calories; 6 g Protein; 15 g Carbohydrate; 1 g Fat; 1 mg Cholesterol; 65 mg Sodium.

Food Exchanges: ½ Bread/Starch, 1 Low Fat Milk, ½ Very Lean Meat

 
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