Fruit-Filled Pancake Puffs

5 min prep time
25 min cook time
2servings
Source Diabetes Superfoods Cookbook and Meal Planner
Fruit-Filled Pancake Puffs

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
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Step-By-Step Instructions:

  1. Preheat oven to 400 degree F. Lightly coat two 8-oz ramekins (4-inch diameter) with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
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Nutrition facts

2 Servings

  • Serving Size
    1 puff
  • Amount per serving Calories 100
  • Total Fat 5g
    • Saturated Fat 0.3g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 225mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 5g
  • Potassium 0mg
  • Phosphorous 0mg
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

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4
Overall Rating
Showing 3 of 3 Results

Recommended

Isn’t canola oil not good particularly for diabetics? Shouldn’t we use coconut oil or something instead? Since coconut oil has health benefits instead of drawbacks

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.
Hviars

Recommended

I used a large egg instead of the egg substitute and the recipe came out fine (also realized I had 6oz ramekins instead of 8oz and they worked fine). The puff is a very chewy brioche style bread that puffs up before settling on itself slightly.

Not recommended

It's not the same as the photo. It's more like a muffin. If you want the photo, use filo.
No, I don’t recommend