Can substitue other fruits or eat plain.
Heat the oven to 200 F.
For the topping: In a small saucepan, combine peaches, water, and sugar substitute; bring to a boil over medium heat. Reduce the heat to low and simmer until peaches are soft, about 10 minutes. Remove from the heat and stir in lemon juice. Gently stir in raspberries; set aside and keep warm.
While the topping is cooking, make the pancakes: In a large bowl, whisk together eggs, 2/3 cup of the cheese and the sugar substitute.
Lighly coat an 8-inch nonstick skillet with cooking spray and heat over medium heat. Spoon 1/4 cup of the batter into the pan and cook until pancake is set and edges are starting to turn golden, about 2 minutes. Loosen with a rubber spatula and flip; cook 1 minute more. Transfer pancake to a heatproof platter and place in the oven to keep warm. Repeat for remaining pancakes.
Divide pancakes among 4 plates. Spoon peach-raspberry topping over panceakes and dollop with remaining cheese. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 570 | ||
Calories from Fat: 338 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.5g | 50 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 1586.2mg | 488 % | |
Sodium 525.3mg | 18 % | |
Potassium 659.8mg | 17 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 9.5g | ||
Protein 48g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 570
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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