These oven baked Dutch pancakes take a little longer to make than a traditional pancake, but their flavor is unbelievable! They are a very low calorie breakfast, and even though they contain apple and raisins like the whole wheat apple pancakes, baking them in the oven gives an entirely different flavor and texture. The baked apples are incredible: perfectly tender, sweet, moist, warm and gooey. This recipe is perfect for one of those mornings when you have a little extra time on your hands, and you want to serve a truly stellar breakfast!
1 large baking apple, cored and thinly sliced
1/3 cup raisins
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
2/3 cup skim milk
2/3 cup whole wheat pastry flour
2 tablespoons unsweetened applesauce (or apple butter)
Powdered sugar (optional)
Preheat the oven to 350 degrees and spray a 9-inch pie plate with nonstick cooking spray.
Combine the apple, raisins, brown sugar and cinnamon in the prepared pie plate and mix well. Bake, uncovered, for 10 to 15 minutes or until the apple begins to soften. Remove the pie plate from the oven and increase the oven temperature to 450 degrees.
While the oven reheats, whisk the eggs, milk, flour and applesauce in a medium bowl until blended. Pour the “batter” over the apple mixture. Return the pie plate to the oven and bake for another 15 minutes (or until the pancake is golden brown). Invert the pancake onto a serving dish and sprinkle with powdered sugar, if desired.
Makes 4 servings. Per serving: 202 calories, 6 g total fat, less than 2 g saturated fat, 0 g trans fat, 26 g carbohydrates, 3 g fiber, less than 2 g added sugar, 7 protein, 89 mg sodium, 83 mg cholesterol