This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"If you want to make an apple pie from scratch, you must first create the universe..."
-Carl Sagan, Astronomer
A dish like this one is perfect for a special occasion brunch. The best part is that if there are leftovers, they make good desserts a day or two later.
Servings: 4 | Serving size: 1/4 Pancake
Cooking Time: 30 Minutes
Leftovers are very good. Wrap tightly after it is cooled and then refrigerate.
Peel and core apples. Slice very thin (about 1/8 inch thick).
Preheat oven to 425°F.
In a 12 inch iron skillet (or non-stick skillet) heat the butter, Splenda and water until boiling. Add apples and cook about 15 minutes. Stir the apples gently about every 3 minutes. As the apples cook the liquid will reduce and the mixture will turn a light golden brown caramel color. The bottom of the apples should be a caramel brown.
While the apples are cooking place the eggs whites, egg yolk, buttermilk, flour, salt and the 2 tablespoons Splenda in a blender. Blend until smooth.
When the apples are caramelized pour the flour/buttermilk mixture over the apples so that the liquid covers them completely.
Transfer the pan to the oven and bake for about 15 - 18 minutes. The pancake is done when it is brown on top. It will puff slightly as it cooks.
Remove from the oven and place the 2 tsp. butter on top of the pancake to melt. Serve immediately.
Serving size: 1/4 Pancake
Amount Per Serving
|Calories 205||Calories from Fat 50|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 31g||10%|
|Dietary Fiber 2g||10%|
|Vitamin A 4%||Vitamin C 6%|
|Calcium 7%||Iron 7%|
|Vitamin K 1 mcg||Potassium 218 mg|
|Magnesium 17 mg|