Apple Oatmeal Pancake

Apple Oatmeal Pancake

Vegetable oil spray

2 tablespoons stick margarine, divided

¿ cup all-purpose flour

½ cup uncooked quick-cooking oatmeal

1 tablespoon, plus 2 teaspoons light brown sugar, divided

Egg substitute equivalent to 6 eggs

1 cup fat-free milk

1 tablespoon vanilla extract

1½ teaspoons ground cinnamon, divided

¼ teaspoon salt

3 large Red Delicious apples (about 1½ pounds)

1 tablespoon acceptable stick margarine

1 tablespoon fresh lemon juice

Heat the oven to 425 degrees. Lightly spray a 9-by-13-inch pan with vegetable oil spray. Melt 1 tablespoon margarine in the pan. Swirl to coat the bottom.

Using a food processor or blender, process the flour, oatmeal and 1 tablespoon brown sugar until smooth. Add the egg substitute, milk, vanilla, 1 teaspoon cinnamon and salt to the flour mixture; process until smooth. Pour into the hot pan and bake for 25 minutes.

Meanwhile, in a small bowl, stir together 2 tablespoons brown sugar and ½ teaspoon cinnamon.

Peel, core, and slice the apples.

Melt 1 tablespoon margarine in a large nonstick skillet over medium heat and swirl to coat the bottom. Add the apples gently stirring with a rubber scraper to prevent breakage; sprinkle with the brown sugar mixture and cook covered, over medium heat for 7 to 8 minutes.

To serve: Cut the pancake into 8 pieces and place on plates. Stir the lemon juice into the apple mixture. Spoon over each portion.

Serves eight.

Nutrition values per serving: 170 calories, 2.5 g fat (0.5 g saturated), 29 g carbohydrates, 2 g fiber, 7 g protein, 1 mg cholesterol, 211 mg sodium.

"The New American Heart Association Cookbook" (2004 Clarkson Potter)