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Fruity German Oven Pancakes


German Oven Pancakes recipe













Low Cholesterol, Trans-fat Free


½ cup all-purpose flour
¾ cup liquid egg substitute
or 3 large eggs
½ cup milk, skim
5 teaspoons margarine
2 cups fruit
2 tablespoons powdered sugar
or less, or maple syrup
1 wedges lemon


Preheat oven to 450 degrees.

Gradually add flour to egg substitute, beating with rotary beater or in blender.

Stir in milk and melted margarine.

Lightly oil or spray with nonstick spray a 9 inch; or 10 inch ovenproof skillet (round cake pan works well.) Bake for 20 minutes.

(Pancake will form a well in the center and sides will puff up).

Spoon fruit into center of the pancake.

Loosen pancake from pan with wide spatula and cut into wedges with sharp knife.

Serve immediately with powdered sugar, and/or maple syrup, and lemon wedges.

Note: This pancake can also be served as a light dessert with some ice cream on top, and drizzle a bit maple syrup or jam over. Yum.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 32936% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 327mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 33g
Vitamin A 15% Vitamin C 1%
Calcium 13% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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