Egg Beaters Apple Omelet Pancake (1 serving) 1/2 apple - peeled and cut into small chunks 1 cup Egg Beaters egg substitute non-fat olive oil spray - for frying Splenda mixed with cinnamon - about 1 Tablespoons total fat-free maple syrup Fry the apple pieces over medium heat in a lightly greased skillet - stirring often - until softened. Mash the pieces with a spatula when soft enough to do so. Place mashed apple in a bowl and set aside. Reduce heat to medium low. Add a bit more cooking spray. Mix the egg substitute with the mashed apple and add to skillet. As the omelet/pancake cooks, lift the edges to allow egg substitute from the top to roll under the the pancake. Sprinkle with the Splenda/cinnamon mixture as it cooks. When the bottom is nicely browned, flip the omelet/pancake and cook the other side to golden brown. To serve, place pancake on a plate. Sprinkle once more with cinnamon/Splenda. Roll the pancake into a cigar shape and sprinkle a final time with cinnamon/Splenda. Serve with maple syrup if desired. Not just for breakfast. I eat one of these about every 2.5 hours. I'm dieting and so in a month I'll check my weight and see if it's been working but I have noticed my shorts are looser. Mr Breakfast would like to thank embraced121 for this recipe. Recipe number 2262. Submitted 2/15/2008.