Fruit-Filled Puff Pancakes

Fruit-Filled Puff Pancakes

Prep time:
10 minutes, bake 25 minutes
| Serves:
4

Recipe From: Better Homes and Garden www.bhg.com/recipe/desserts/ fruit-filledpuff- pancakes
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Ingredients
  • Non-stick cooking spray
  • Egg: ½ cup (125 ml)
  • Egg white
  • All-purpose flour: ¼ cup (50 ml)
  • Fat-free milk: 1¼ cup (50 ml)
  • Cooking oil: 1 tbsp (15 ml)
  • Salt: ¼ tsp (1 ml)
  • Fresh fruit: 2 cups (500 ml)
  • Orange marmalade, warmed: 2 tbsp (30 ml)
Utensils
  • 4 - 4¼ inch (10.8 cm) pie plates
  • Large mixing bowl
  • Whisk or rotary beater
Directions
  1. For pancakes, coat four 4¼ inch pie plates or 4½ inch foil tart pans with cooking spray. Set aside.
  2. In a large mixing bowl use a rotary beater or wire whisk to beat egg product or whole egg plus egg white, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in a 400 degree F oven about 25 minutes or until brown and puffy. Turn off oven; let stand in oven for 5 minutes.
  3. To serve, immediately after removing the pancakes from oven, transfer to 4 plates. Spoon some of the fruit into center of each pancake. Drizzle fruit with warmed orange marmalade.
  4. Add ¾ cup (188 ml) of yogurt to balance the meal.
Nutrition Facts

per serving

Calories: 123 |

Protein: 5 g |

Fat: 4 g |

Carbohydrate: 18 mg |

Fibre: 2 g |

Sodium: 210 mg |

Vit C: 69% VQ

(VQ = Valeur quotidienne)

Wheat or Gluten Free?
Make the same recipe using wheat-free flour like rice or potato. There are also many pre-mixed gluten-free pancake mixes.

Food Guide Counter

½ Grain Products Serving
1 Vegetables and Fruit Serving
¼ Meat and Alternative Serving

Food Guide Counter

½ Grain Products Serving
1 Vegetables and Fruit Serving
¼ Meat and Alternative Serving