Berry-Filled Puff Pancakes

Berry-Filled Puff Pancakes

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From: Diabetic Living Magazine

Puffy pancakes are baked until golden brown, then served with orange-flavored bananas and strawberries for a special breakfast.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fat-free milk
  • 2 teaspoons vegetable oil
  • Pinch salt
  • 1 tablespoon reduced-sugar orange marmalade
  • 1 tablespoon orange juice or water
  • 1 small banana, sliced
  • ½ cup sliced fresh strawberries or fresh blueberries


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat two 4 ¼-inch pie plates, 4 ½-inch foil tart pans or 10-ounce custard cups with cooking spray. Set aside.
  2. In a medium bowl, beat egg, flour, milk, oil and salt with a rotary beater until smooth. Divide batter among prepared pans. Bake for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.
  3. Meanwhile, stir together marmalade and orange juice (or water) in a small bowl. Add banana and berries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into the center of each pancake.

Nutrition information

  • Serving size: 1 pancake
  • Per serving: 162 calories; 5 g fat(1 g sat); 3 g fiber; 26 g carbohydrates; 5 g protein; 39 mcg folate; 0 mg cholesterol; 12 g sugars; 465 IU vitamin A; 14 mg vitamin C; 38 mg calcium; 1 mg iron; 138 mg sodium; 286 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 fruit, 1 other carbohydrate

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