Ingredients for Diabetic Dutch Apple Pancake
- 2 large eggs
- 1 teaspoon baking powder
- Skim Milk
- 1 tablespoon sugar-free margarine
- Flour
- 1/4 teaspoon salt
- Vanilla
- 1 teaspoon ground cinnamon
- Tart Apple
- Splenda Granular
- Boiling Water
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How to Make Diabetic Dutch Apple Pancake
- Preheat oven to 425°F (220°C).
- In a blender, combine eggs, almond milk, sugar substitute, vanilla extract, and salt. Blend until smooth.
- In a separate bowl, whisk together almond flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, blending until just combined. Do not overmix.
- Let the batter rest for 30 minutes.
- Meanwhile, melt sugar-free margarine in a 10-inch oven-safe skillet over low heat.
- Add the apple slices and cinnamon to the skillet. Cook for 3 minutes, stirring frequently, until slightly softened.
- Pour the batter evenly over the apples in the skillet.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and bake for an additional 15 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly.
- Prepare the sugar-free glaze (see note below).
- Drizzle the glaze over the pancake.
- Cut into four wedges and serve warm.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
24g
Fat
14g
Carbs
7g
