Skinny Puffy: Apple Pancakes

You might think something as thick and puffy as this apple pancake would have to be loaded with fat and calories--something to save for a very special occasion breakfast. But this version has just a little more than 200 calories and three grams of fat.

The pancake batter is made with egg substitute and nonfat milk to keep the fat low. The small amount of butter added to the apples along with the brown sugar provides enough flavor.

What’s more, the recipe is easy. Just measure the pancake ingredients into a blender and process; then pour the batter over sizzling apples in a hot skillet. The most important thing is that the skillet be hot so the pancake will puff up nice and high. Also, make sure everything is ready for serving and that the guests are on hand when you pop this pancake into the oven because it falls fast, like a souffle, not long after being removed from the oven.

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PUFFY APPLE PANCAKE

1/2 cup nonfat egg substitute (equivalent to 2 eggs)

1/2 cup nonfat milk

1/2 cup flour

2 tablespoons granulated sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

Cinnamon

2 apples, peeled and sliced

1 tablespoon butter

3 tablespoons light-brown sugar, packed

Powdered sugar

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Yogurt Sauce

Combine egg substitute, milk, flour, granulated sugar, vanilla, salt and 1/8 teaspoon cinnamon in blender container. Blend until smooth. Set aside.

Saute apples in butter in ovenproof 8-inch skillet until lightly browned. Sprinkle with brown sugar and dash of cinnamon and cook until brown sugar melts. Pour batter over apples. Bake at 400 degrees about 20 minutes or until pancake is light-brown and puffed.

Remove from oven and sprinkle with powdered sugar and cinnamon to taste. Serve immediately with Yogurt Sauce. Makes 4 servings.

Each serving contains about:

212 calories; 259 mg sodium; 9 mg cholesterol; 3 grams fat; 39 grams carbohydrates; 7 grams protein; 0.47 grams fiber.

Yogurt Sauce

1/2 cup plain nonfat yogurt

1/4 cup applesauce

Combine yogurt and applesauce. Chill until serving time. Makes about 3/4 cup.