Recipe Details

Fruit-Filled Pancake Puff

Number of Servings: 2

Serving Size: 1 pancake and 1/2 cup fruit

Tired of the same old breakfast selections? This elegant puff pancake will become a favorite! Try different fruit and yogurt combinations to add variety.

Name: Amount:
Cooking spray
egg substitute 0.25 cup
all-purpose flour 2 Tbsp
fat-free milk 2 Tbsp
canola or corn oil 2 tsp
vanilla extract 0.25 tsp
salt 0.13 tsp
fresh raspberries 2.50 oz
strawberries, sliced 6 small
fat-free mixed-berry yogurt 2 Tbsp

Preheat oven to 400° F. Lightly coat two 8-ozramekins (4-in diameter) with cooking spray. Set aside.


In a medium bowl, whisk together the egg substitute, flour, milk, oil, vanilla, and salt until smooth.


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 to cool.


Meanwhile, in a small bowl, gently stir together the raspberries and strawberries. Spoon over each cooled pancake. Dollop each with yogurt.

Nutritional Information (per serving)
Calories 100
Calories from Fat 45
Total Fat 5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 225mg
Potassium n/a
Carbohydrates 10g
Dietary Fiber 3g
Sugars 4g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Carbohydrate 1 Fat