Puff Apple Pancakes
Source: Mommy Logan
- 4 eggs
- 1 cup nonfat milk
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/3 cup sugar
- 2 tsp cinnamon
- 3 tart medium apples, peeled and sliced
- 1/4 cup butter
In a medium bowl beat together the eggs, milk, flour and salt until smooth. In another bowl, combine sugar and cinnamon; toss with apples to coat. Divide butter between 2 9-inch pie plates. Scatter apples into each pie pan. Bake in a 375 degree oven for 5 minutes to partially cook apples. Pour batter equally over the apples in each pan. Continue baking 30 minutes longer or until pancake is light and set. Serve immediately.
Variation: Substitute white whole wheat flour for all-purpose flour and add two tablespoons of orange juice (whole wheat flour absorbs more liquid).
Nutritional Information
Serving Size: 1/4 of recipe (Nutritional information based on standard recipe)
8% of calories from protein
56% of calories from carbs
35% of calories from fat
| Calories | 402.90 |
| Total Fat | 16.03 g |
| Saturated Fat | 9.77 g |
| Polyunsaturated Fat | 0.89 g |
| Monounsaturated Fat | 2.06 g |
| Omega-3 | 0.05 g |
| Omega-6 | 0.83 g |
| Cholesterol | 241.01 |
| Sodium | 180.15 mg |
| Potassium | 240.03 mg |
| Total Carbohydrate | 57.33 g |
| Dietary Fiber | 2.72 g |
| Sugars | 29.67 g |
| Protein | 8.29 g |
| Vitamin A | 16 % |
| Vitamin C | 7 % |
| Calcium | 12 % |
| Iron | 14 % |
| Vitamin D | 11 % |
| Vitamin E | 0 % |
| Vitamin K | 1 % |
| Thiamin | 21 % |
| Riboflavin | 23 % |
| Niacin | 10 % |
| Vitamin B-6 | 7 % |
| Folate | 21 % |
| Vitamin B-12 | 11 % |
| Biotin | 0 % |
| Pantothenic Acid | 9 % |
| Phosphorus | 17 % |
| Iodine | 0 % |
| Magnesium | 5 % |
| Zinc | 6 % |
| Selenium | 32 % |
| Copper | 5 % |
| Manganese | 23 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
