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Peach Oven Pancake




Source of Recipe


Unkown
4 servings

1/2 cup all-purpose flour
2 tablespoons granulated sugar substitute
1/4 teaspoon salt
1/2 cup skim milk
1/2 cup liquid egg substitute
1 tablespoon margarine
1 6 oz. can sliced peaches in juice, (16 oz) reserving 3 Tbs. liquid.
2 tablespoons finely chopped pecans
1/8 teaspoon cinnamon

Cream Sauce:
1/4 cup fat free sour cream
2 tablespoons powdered sugar substitute
1/8 teaspoon almond extract.

Heat oven to 425 degrees. Spoon flour loosely into measuring cup and level. In a medium bowl, combine flour, sugar substitute, salt milk and egg substitute. Beat with wire whisk until smooth. Melt margarine in a 9 inch pie pan. Tilt pan to make sure that the margarine completely coats the bottom.

Immediately pour pancake batter into hot pan and top with peach slices, pecans and cinnamon. Bake at 425 degrees for about 20 minutes or until puffed and golden brown.

While the pancake is baking combine all the cream sauce ingredients in a medium bowl and mix well. When pancake is done baking, cut into wedges. Serve immediately with cream sauce.

Nutrition Facts Amount Per Serving: Calories 156 - Calories from Fat 37; Fat 4g, Saturated Fat 1g, Cholesterol 1mg, Sodium 263mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 8g