Baked Whole Wheat Peach Pancake

By á-29897

Yield: Serves 6


Serving Size: 1 wedge

Calories per serving: 163 cal

6 servings
Calories 163.1/ Total Fat 4.0g / Saturated Fat 1.8g / Cholesterol 68.0mg / Sodium 263.5mg / Total Carbohydrates 25.0g / Fiber 3.5g / Sugars 8.7g / Protein 7.5g / WW (Old Points) 3 / WW (Points+) 4

Ingredients

• 2 eggs
• 3 egg whites
• 1 cup whole wheat pastry flour
• 1 cup skim milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 tbsp unsalted butter
• 1 tbsp + 2 tsp (packed) brown sugar
• 2 peaches, pit removed & cut into thin wedges
• Powdered sugar (optional)

Details

Servings 6
Preparation time 10mins
Cooking time 32mins
Adapted from cookincanuck.com

Preparation

Step 1

1.Preheat the oven to 425 degrees F.
2.In a large bowl, whisk together the eggs and egg whites.
3.Add the whole wheat pastry flour, skim milk, vanilla, cinnamon and salt, and stir to combine.
4.Melt the butter in a 12-inch cast-iron skillet set over medium heat. (A nonstick skillet can be used, too.)
5.Add 1 tablespoon brown sugar and cook for 1 minute. Stir in the peaches and cook until the peaches are coated and starting to soften, about 3 minutes.
6.Pour in the whole wheat flour mixture and spread it to the sides.
7.Transfer the skillet to the oven (cover the handle with foil if it is not cast-iron) and bake until the pancake is set, 17 to 20 minutes.
8.Cut into 6 wedges and serve with powdered sugar, if desired.