Aren’t These Delectable? 

These low-calorie breakfast pancakes deflate after baking and form a “bowl” to fill with fruit.  Only 163 Calories!




Nonstick cooking spray

1/4 cup refrigerated or frozen egg product, thawed or one egg

2 TBSP all-purpose flour

2 TBSP fat-free milk

2 tsp cooking oil

Dash salt

1 TBSP reduced-sugar orange marmalade

1 TBSP orange juice or water

1 small banana, sliced

1/2 cup sliced fresh strawberries or fresh blueberries




1. Preheat oven to 400 degree F. For pancakes, coat two 4-1/4-inch pie plates, 4-1/2-inch foil tart pans, or 10-ounce custard cups with nonstick spray. Set aside.

2. In a medium bowl use a rotary beater or whisk to beat egg product or egg, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in preheated oven for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.

3. Meanwhile, in a small bowl stir together marmalade and orange juice or water. Add banana and strawberries or blueberries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into center of each pancake.

Makes 2 servings.

Recipe from Diabetic Living