Puffy Oven Pancake

• 2 eggs, slightly beaten
• ½ cup soy-flour blend
• ½ cup soy beverage
• 1 Tablespoon margarine, melted
• 2 cups fresh fruit (strawberries, blueberries, blackberries, raspberries, oranges)
• 2 Tablespoons soy sour cream
• 2 Tablespoons brown sugar
• Powdered sugar, optional
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Place eggs in medium mixing bowl and slightly beat. Add soy-flour blend and soy beverage; whisk to combine. Put melted margarine in 9-inch pie plate and spread to cover bottom. Pour batter in pie pan over melted margarine. Bake at 425 F for 12–15 minutes or until light brown and puffy. Spoon fresh fruit onto center of pancake. Mix brown sugar and soy sour cream; drizzle over fruit. Sprinkle with powdered sugar if desired.

Serves 4

Nutrition per serving (158 g): 202 calories; 8 g fat (2 g saturated; 1 g trans fats); 93 mg cholesterol; 110 g sodium; 27 g carbohydrate; 3 g fiber; 7 g protein; 2 mg iron; 79 mg calcium
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