Baked Strawberry (Or Other Fruit) Pancake

When I make pancakes, I usually end up standing over the griddle while everyone else gets to sit and eat. Baking the pancake makes it possible for me to enjoy the meal with everyone else. This recipe can be doubled and made in a larger skillet or two pie plates.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 6  tablespoons  egg whites
• 1  tablespoon flax seed
• 3  tablespoons water
• 3⁄4 cup vanilla-flavored soymilk
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon cinnamon
• 1⁄4 cup Splenda sugar substitute
• 1⁄4 teaspoon salt
• 1⁄2 cup wheat flour
• 1 1⁄2 tablespoons unsalted butter
• 1  cup strawberry, sliced (about 10)
•  strawberry preserves

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the flax, water, egg whites, soy milk, vanilla, cinnamon, Splenda, salt, and flour into a blender. Pulse until no dry lumps remain in the batter.
3. Melt the butter in an 8-inch skillet over medium-high heat. Drop in the strawberries and pour in the batter.
4. Place the skillet into the oven, and bake until puffed and golden; about 20 to 25 minutes. Remove from the oven and serve immediately.
5. Melt a few Tbsp of the preserves in the microwave for about 30 seconds or until desired consistency. Use as syrup.
6. * If you do not have a oven proof skillet, a 10in pie plate works too. Just melt the butter in the microwave.
7. ** Can use 3 eggs in place of the flaxseed, water, and egg whites. Also, any milk will work.