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Fruit-Filled Pancake Puffs
5 min prep time
25 min cook time
2servings
Source
Diabetes Superfoods Cookbook and Meal Planner
How to Make Fruit-Filled Pancake Puffs
This elegant puffed pancake can be a decadent breakfast or a light dessert to satisfy a sweet tooth. Try different fruit and yogurt combinations to add variety.
5 min prep time
25 min cook time
2servings
1 puff
Print Recipe >
Step-By-Step Instructions:
- Preheat oven to 400 degree F. Lightly coat two 8-oz ramekins (4-inch diameter) with cooking spray. Set aside.
- In a medium bowl, whisk together the egg substitute, flour, milk, oil, vanilla, and salt until smooth. Pour half the batter into each ramekin. Set the filled ramekins on a baking sheet.
- Bake for 20 to 25 minutes, or until golden brown and puffy. Remove from the oven. Using the tip of a knife, gently pierce each pancake in one place. Allow to stand for 5 minutes so you don't burn your fingers when handling the ramekins.
- Meanwhile, in a small bowl, gently stir together the raspberries and strawberries. Spoon half of the berries over each cooled pancake, then dollop each with 1 tablespoon yogurt.
Nutrition facts
2 Servings
-
Serving Size
1 puff
- Amount per serving Calories 100
-
Total Fat
5g
- Saturated Fat 0.3g
- Sodium 225mg
-
Total Carbohydrate
10g
- Dietary Fiber 3g
- Total Sugars 4g
- Protein 5g
Ingredients
nonstick cooking spray
1
egg substitute
1/4 cup
flour
2 tbsp
skim milk
2 tbsp
canola oil
2 tsp
vanilla extract
1/4 tsp
salt
1/8 tsp
raspberries
2 1/2 oz
strawberries (sliced)
6
mixed berry yogurt
2 tbsp
Reviews & Ratings
Recommended
Same with flour -> whole wheat or oat flour or almond flour? Maybe a mix of oat and almond flour for a softer consistency than just almond.
Yogurt -> non-fat, Greek yogurt without sweeteners maybe plain non-fat Greek and add our own berries.
Recommended
Not recommended