Ingredients
- 4 large eggs
- 1/2 cup 2% milk
- 1/3 cup oat flour
- pinch salt
- 3 tablespoons unsalted butter, softened
- 1/8 teaspoon ground cinnamon
- 3 tablespoons raspberry or blueberry fruit spread, warmed
Directions
In a blender, combine the eggs, milk, flour, and salt. Process until smooth, about 15 seconds. Remove to a medium bowl, cover, and let rest for 45 to 60 minutes at room temperature. Meanwhile, preheat the oven to 375°F.
Heat 2 tablespoons of the butter in a 9" oven-safe skillet over medium heat and cook until frothy. Pour in the egg-flour mixture. Place in the oven and bake until puffy and set, 14 to 16 minutes.
Remove from the oven and sprinkle with the cinnamon. Spread the fruit over the pancake, and dot with the remaining 1 tablespoon butter. Using a spatula, fold the pancake in half (or roll it up) and slide it onto a platter. Slice into 4 pieces.
Nutritional Info
Calories: 241 calories
Carbs: 17 g
Sodium: 83 mg
Fat: 15 g
Protein: 9 g
Fiber: 1 mg
Cholesterol: 238 g
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