Fruit-Filled Pancake Puffs

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- Prep time
- 5 min
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- Cook time
- 25 min
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- Servings
- 2 Servings
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- Serving size
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1 puff
Ingredients
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nonstick cooking spray
- 1
- 1
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egg substitute
- 1/4 cup
- 1/4 cup
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flour
- 2 tbsp
- 2 tbsp
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skim milk
- 2 tbsp
- 2 tbsp
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canola oil
- 2 tsp
- 2 tsp
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vanilla extract
- 1/4 tsp
- 1/4 tsp
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salt
- 1/8 tsp
- 1/8 tsp
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raspberries
- 2 1/2 oz
- 71 g
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strawberries (sliced)
- 6
- 6
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mixed berry yogurt
- 2 tbsp
- 2 tbsp
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Directions
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Preheat oven to 400 degree F. Lightly coat two 8-oz ramekins (4-inch diameter) with cooking spray. Set aside.
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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.
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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.
Reviews
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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.
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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.
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It's not the same as the photo. It's more like a muffin. If you want the photo, use filo.