Dutch Baby Baked Pancake
8.1g
Net Carbs
5.4g
Protein
16.7g
Fat
1.7g
Fiber
204
Calories
Ingredients:
- 3 tablespoons Unsalted Butter Stick
- 1/4 cup Whole Grain Soy Flour
- 1/2 cup Heavy Cream
- 1/2 cup 100% Stone Ground Whole Wheat Pastry Flour
- 1/4 teaspoon Salt
- 2 medium (2-3/4" diameter) (approx 3 per pound) Apples
- 3 large Eggs (Whole)
- 1/2 teaspoon Cinnamon
- 5 tablespoons Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Heat oven to 425°F. Place 2 tablespoons of the butter in a 12-inch nonstick ovenproof skillet; set aside.
- Whisk eggs, pastry flour, soy flour, salt, cream, 3 tablespoons of the sugar substitute and ¼ cup water together until smooth. Place skillet in oven until butter melts. Pour batter into skillet. Bake 15 minutes.
- While pancake is baking, melt remaining tablespoon of butter in a medium skillet over medium heat. Add remaining 2 tablespoons sugar substitute, cinnamon and ¼ cup water. Bring to a boil; add apples. Cook 15 minutes over a low heat, stirring occasionally, until apples are tender and most of the liquid has evaporated.
- After removing pancake from the oven, spoon apples into the center. Serve immediately.
