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:
- 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
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
0.3g
2% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
225mg
10% -
Total Carbohydrate
10g
4%-
Dietary Fiber
3g
11% -
Total Sugars
4g
-
Dietary Fiber
-
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