Baked Pancake with Pineapple Sauce
Yum!
Yield
2 servingsPrep
5 minCook
30 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pancake | |||
| 1 | tablespoon |
vegetable oil
|
|
| ⅔ | cup |
whole-wheat flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 6 | large |
egg whites
or 3 eggs |
|
| 1 | cup |
soy milk
|
|
| 2 | tablespoons |
olive oil
or butter, melted |
|
| Filling | |||
| 1 | teaspoon |
cornstarch
|
|
| 8 | ounce |
pineapple tid-bits
undrained, or freshly chopped pineapples |
|
| ½ | cup |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pancake | |||
| 15 | ml |
vegetable oil
|
|
| 158 | ml |
whole-wheat flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 6 | large |
egg whites
or 3 eggs |
|
| 237 | ml |
soy milk
|
|
| 3E+1 | ml |
olive oil
or butter, melted |
|
| Filling | |||
| 5 | ml |
cornstarch
|
|
| 231.2 | ml/g |
pineapple tid-bits
undrained, or freshly chopped pineapples |
|
| 118 | ml |
coconut
|
*
|
Directions
Place oil in 10-inch oven proof skillet, put skillet into oven.
Preheat the oven to 425 degrees F.
Meanwhile, in large mixing bowl combine flour, baking powder, salt, egg whites, soy milk and oil.
Whisk until well blended.
Pour batter into hot skillet.
Bake at 425 degrees F for 15 minutes.
Reduce oven temperature to 375℉ (190℃).
Bake an additional 12 to 15 minutes or until puffed and golden brown.
In a small saucepan, combine cornstarch, pineapple and coconuts.
Cook over medium-low heat until slightly thickened, stirring occasionally.
Remove pancake from oven, spoon filling into center.
Serve warm.
Pancake will collapse as it cools.
