Fruit souffle pancake
Fat free creamer
1 cup(s), such as fat-free 1/2 and 1/2
Regular liquid egg substitute
2 large egg(s), lightly beaten
2 Tbsp, melted and cooled
3 medium, ripe, thinly sliced (about 1 pound)
- Preheat oven to 375°F.
- In the bowl of a food processor, combine flour and sugar. In a medium bowl, whisk together half-and-half, egg substitute, eggs, vanilla, salt, butter and applesauce. With food processor on, slowly pour in half-and-half mixture and process until well combined.
- Pour mixture into a 10-inch ovenproof skillet; scatter pears over egg mixture and bake until puffed and golden, about 35 minutes. Cut into 10 pieces and serve hot or at room temperature.