Puffed Pancake

This comes from the Prevention Outsmart Diabetes Book that I've had a while now. I've made this with a variety of seasonal fruits. Per serving: 279 Cal, 10 gr of protein, 40 gr of carbs, 9 gr. of fat, 2 mg of chol, 4 gr fiber, 118 mg sodium. Incase you were curious about the nutritional info.

• Ready In: 25 mins
• Serves: 4
• Yields: 1 pancake

Ingredients

• 3  apples
• 2  tablespoons brown sugar
• 2  tablespoons lemon juice
• 3⁄4 cup egg substitute
• 1⁄2 cup nonfat milk
• 2  tablespoons canola oil
• 2  teaspoons vanilla extract
• 1  teaspoon ground nutmeg
• 1⁄2 cup flour

Directions

1. Preheat oven to 450. Coat a large ovenproof skillet with cooking spray.
2. In a small bowl, toss the coarsely chopped apples with the sugar and lemon juice.
3. In a medium bowl, whisk together the egg substitute, milk, oil, vanilla extract and nutmeg. Slowly whisk in the flour to form a smooth batter. Pour into the skillet.
4. Cook over medium heat for 2 minutes to set the batter. Bake for 15 minutes. Reduce the oven temp to 350 and bake for 5 minutes or until puffed and golden brown.
5. Place apples on top of the pancake and serve immediately.