Wednesday, April 27, 2011

Low Calorie German Pancakes

Please don't judge this recipe by the picture.
I know it is not the greatest (and it is without syrup) but I was too hungry to take another! :)
Pictured is 1 serving size--though we cut it kind of strange
For Easter breakfast this year, we decided to make German pancakes because we had so many eggs! :)  We ended up making one regular batch for Casey and one low calorie batch for me.  Honestly, I thought mine tasted just as good!  I did use wheat flour and that gave it a slightly different taste.  If you want it to taste exactly like the regular kind then just use white all purpose flour and it would be so similar that you wouldn't even be able to tell! :)  This makes 4 servings (though I personally ate 2 servings!) at 84 calories a serving.  I just did the math and regular German Pancakes with the same size serving is 180 calories.  I personally LOVE the 84 because I don't feel bad eating seconds! ;)

3/4 c. liquid egg beater (mine has 30 calories per 1/4 c.)
1/2 c. skim milk
1/2 c. whole wheat flour
1/4 t. salt
Parkay Spray (this is a butter imitation thing that has 0 calories per spray)

Preheat oven to 450*F.  Generously spray an 8x8 glass pan with cooking spray.  Then add a few sprays of Parkay Butter to the bottom for the flavor.  Place pan in the oven while it is preheating.

Whip the egg beaters with an electric mixer until very thick and foamy.  Add the milk and beat again.  Stir in the flour and salt.  Pour the batter into the preheated pan.  Bake 10-12 minutes.  (I think ours was more like 13-14 minutes... but it might have been because I kept opening the door to put the regular one in and out for Casey.)  It should be light brown around the edges and set in the center.  Note: if you are familiar with German Pancakes, they will rise up a substantial amount.  The low calorie version still rises but not nearly as much.  After it comes out of the oven, spray some more Parkay Butter on the top lightly for the flavor/ German Pancake effect.

Serve with sugar free syrup (make sure you still watch serving size of the SF stuff!) or fresh fruit.


Bossy said...

We tried your Taco soup recipe on Tuesday and the kiddos loved it. I took some over to my mom and my brother (who hate black beans) they eyed it nervously but tried it and finished off the last of it.

I am excited for something that uses all my black beans from WIC. We did add a couple of shots of Tabasco to appease my husband. But it was delicious and filling thanks for sharing.


Lisa said...

I'm glad you liked it!! It is my "go to" soup when I am super busy, don't have time to cook but still want something "homemade" or when all of the sudden guests show up for dinner! Reading about it, makes me want some... I'm going to have to put Taco Soup on the meal calendar in the near future now! :)

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