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Dutch Baby Baked Pancake Recipe


Atkins Dutch Baby Baked Pancake
8.1g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:15 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.4g

Protein

16.7g

Fat

1.7g

Fiber

205cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2medium (2-3/4" dia) (approx 3 per lb)APPLES Produce Marketing Association
  • 0 1/4cupWhole Grain Soy Flour
  • 0 1/2cupHEAVY CREAM Whole Foods Market, Inc.
  • 3largeEgg (Whole)
  • 0 1/2tspCINNAMON Sugar 'N Spice, Inc.
  • 0 1/4tspSALT Morton Salt, Inc.
  • 0 1/2cup100% STONE GROUND WHOLE WHEAT PASTRY FLOUR Bob's Red Mill Natural Foods, Inc.
  • 5tbspSucralose Based Sweetener (Sugar Substitute)
  • 3tablespoonUnsalted Butter Stick

DIRECTIONS

  1. Heat oven to 425°F. Place 2 tablespoons of the butter in a 12-inch nonstick ovenproof skillet; set aside.
  2. Whisk eggs, pastry flour, soy flour, salt, cream, 3 tablespoons of the sugar substitute and ¼ cup water together until smooth. Place skillet in oven until butter melts. Pour batter into skillet. Bake 15 minutes.
  3. While pancake is baking, melt remaining tablespoon of butter in a medium skillet over medium heat. Add remaining 2 tablespoons sugar substitute, cinnamon and ¼ cup water. Bring to a boil; add apples. Cook 15 minutes over a low heat, stirring occasionally, until apples are tender and most of the liquid has evaporated.
  4. After removing pancake from the oven, spoon apples into the center. Serve immediately.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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