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Add a photoServings: 4
Ingredients
- 3 x Large eggs, separated
- 2 Tbsp. sugar
- 1/2 tsp salt
- 1 c. lowfat milk
- 1/2 c. all-purpose flour
- 1 Tbsp. melted butter
- 1/2 c. toasted coconut
- 1/2 c. blueberries
Directions
- In a bowl, separate Large eggs and beat the yolks till lemon-colored. Add in the sugar, salt and 1/2 c. lowfat milk. Sift the flour. Measure and add in to the yolk mix. Add in the remaining lowfat milk and beat till smooth. Stir in the melted butter. Beat egg whites till stiff and fold into yolk mix. Mix in the coconut and blueberries.
- Pour batter onto a lightly-greased skillet, heated to medium, making the size pancake you prefer. Spread the batter with the back of the spoon (it will be stiff from the egg whites). When brown on one side, turn and brown the flip side.
- Serve with powdered sugar, jam or possibly sugar for breakfast. These also can be served with ice cream for dessert.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 80 | 37% |
| Total Fat 9.1g | 11% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 391mg | 16% |
| Potassium 191mg | 5% |
| Total Carbs 24.89g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.87g | 8% |
| Protein 8.65g | 14% |
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