Fruit-Filled Pancake Puffs
-
- Prep time
- 5 min
-
- Cook time
- 25 min
-
- Servings
- 2 Servings
-
- Serving size
-
1 puff
Ingredients
- nonstick cooking spray
- 1
- 1
- egg substitute
- 1/4 cup
- 1/4 cup
- flour
- 2 tbsp
- 2 tbsp
- skim milk
- 2 tbsp
- 2 tbsp
- canola oil
- 2 tsp
- 2 tsp
- vanilla extract
- 1/4 tsp
- 1/4 tsp
- salt
- 1/8 tsp
- 1/8 tsp
- raspberries
- 2 1/2 oz
- 71 g
- strawberries (sliced)
- 6
- 6
- mixed berry yogurt
- 2 tbsp
- 2 tbsp
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Directions
-
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.
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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.