By sexyswamprat

  • Nonstick cooking spray

  • 1/2 cup refrigerated or frozen egg product, thawed, or 1 whole egg plus 1 egg white

  • 1/4 cup all-purpose flour

  • 1/4 cup fat-free milk

  • 1 tablespoon cooking oil

  • 1/4 teaspoon salt

  • 2 cups fresh fruit (choose from sliced strawberries, peeled and sliced kiwi fruit or peaches, blackberries, blueberries, seedless grapes, sliced nectarines or apricots, and/or pitted and halved sweet cherries)

  • 2 tablespoons orange marmalade, warmed

  1. For pancakes, coat four 4-1/4-inch pie plates or 4-1/2-inch foil tart pans with cooking spray. Set aside.

  2. In a large mixing bowl use a rotary beater or wire whisk to beat egg product or whole egg plus egg white, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in a 400 degree F oven about 25 minutes or until brown and puffy. Turn off oven; let stand in oven for 5 minutes.

  3. To serve, immediately after removing the pancakes from oven, transfer to 4 plates. Spoon some of the fruit into center of each pancake. Drizzle fruit with warmed orange marmalade. Makes 4 servings.

Nutritional Facts

Calories 123
Total Fat (g) 4
Saturated Fat (g) 1
Cholesterol (mg) 0
Sodium (mg) 210
Carbohydrate (g) 18
Fiber (g) 2
Protein (g) 5
Vitamin A (DV%) 4
Vitamin C (DV%) 69
Calcium (DV%) 4
Iron (DV%) 6

breakfast calcium vitamin d skillet

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