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German Apple Pancakes

Source of Recipe

Diabetic Cooking Magazine 2005
German Apple Pancakes

Exchanges
WW Points
Makes 8 servings - 4 large pancakes

1 tablespoon ground cinnamon
3 tablespoons sugar
3 tart apples
4 large eggs
1/2 cup 2 % reduced-fat milk
1 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3 egg whites
4 tablespoons butter

PREHEAT oven to 350ºF.

MIX the cinnamon and sugar together; set aside.

SIFT together the flour, baking powder, and baking soda; set aside.

PEEL, core and slice the apples.

COMBINE whole eggs, milk and SPLENDA® Granular in a food processor.

WHIP egg whites in a separate bowl to soft peaks. Gently fold egg whites into the egg mixture. Add flour mixture into the batter and gently fold until well mixed.

MELT one tablespoon of butter over medium heat in a medium-sized, ovenproof frying pan. Add apples and one tablespoon of the cinnamon sugar mixture. Cook until apples begin to brown. Pour 1/4 of the pancake batter into the pan.

PLACE pan in the preheated oven and bake12-15 minutes or until firm.

REMOVE pancake from pan by turning upside down onto a plate. Serve immediately.

Optional Garnish: Fresh fruit or crème fraiche.

One 1/2-pancake serving w/o optional items equals: Calories 178...Total Fat 9g (Saturated Fat 4.5g)...Cholesterol 122mg...Sodium 366mg...Total Carbohydrates 23g...Dietary Fiber 2g...Sugars 13g...Protein 6g ++++ Exchanges: 1-1/2 starch...1-1/2 fat ++++ WWP: 4