Fruit-Filled Pancake Puffs
Warm, fluffy pancake puffs bursting with sweet, juicy fruit, perfect for family gatherings or a cozy brunch.
Ingredients
Pancake Puff Batter
- 1 cup egg substitute
- 0.25 cup flour
- 2 tbsp skim milk
- 2 tbsp canola oil
- 2 tsp alcohol-free vanilla extract
- 0.25 tsp salt
Fruit Toppings
- 0.13 cup raspberries
- 2.5 oz strawberries
- 6 tbsp Greek berry yogurt Feel free to use your favorite yogurt flavor.
Miscellaneous
- as needed nonstick cooking spray For coating ramekins.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly coat two 8 oz ramekins with nonstick cooking spray and set them aside.
- In a medium bowl, whisk together the egg substitute, flour, skim milk, canola oil, alcohol-free vanilla extract, and salt until smooth.
Baking
- Pour half of the pancake batter into each ramekin and place them on a baking sheet.
- Bake for 20 to 25 minutes or until they are golden brown and puffy.
- Remove from the oven and gently pierce each pancake in one spot. Let them cool for about 5 minutes.
Serving
- Combine the raspberries and strawberries in a small bowl. Spoon half of the berry mixture over each cooled pancake puff, and finish with a dollop of Greek berry yogurt.
Notes
For added flair, serve with maple syrup or a sprinkle of powdered sugar. Store leftovers in an airtight container in the refrigerator for up to two days.