Fruit-Filled Pancake Puffs

Fruit-Filled Pancake Puffs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes Superfoods Cookbook and Meal Planner .
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.
  • Prep time
    5 min
  • Cook time
    25 min
  • Servings
    2 Servings
  • Serving size
    1 puff
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 puff
  • Amount per serving Calories 100

  • Total Fat 5g
    • Saturated Fat 0.3g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 225mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 5g

Choices/Exchanges: 1/2 Carbohydrate, 1 Fat



  • nonstick cooking spray
  • 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)
  • mixed berry yogurt
    2 tbsp


  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.

  • 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.

  • 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.