Fruit Puff Pancakes are suitable for vegans and vegetarians. Using egg substitute instead of eggs does not hinder the flavour or texture. Obviously, you can still use eggs in this recipe. This recipe creates pancakes that are superb for breakfast and brunch. In fact lunch and light snacks also come to mind. I use seasonal fruits but favourites include sliced strawberries, sliced bananas and blueberries. When I make these, the children always get involved. They love to help fill the Fruit Puff Pancakes with different combinations. Baking these in the oven may take longer but the flavour is amazing. Alternatively, you can try our Granola Pancakes, Buttermilk Pancakes or Chocolate Chip Pancakes amongst many other recipes in our library.
Fruit Puff Pancakes
This simple recipe creates a breakfast and brunch that is filling and refreshing at the same time.
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Servings: 4 people
Calories: 119kcal
Ingredients
- 5 equiv egg substitute
- 1/2 cup skimmed milk
- 1/2 cup flour
- 1 Tbs vanilla extract
- 4 cups fruit
Instructions
- Preheat the oven to 425 degrees.
- Spray a pie plate or oven-proof skillet with non-stick cooking spray. In a bowl, combine the eggs and milk, flour and vanilla.5 equiv egg substitute, 1/2 cup skimmed milk, 1/2 cup flour, 1 Tbs vanilla extract
- Pour the batter into the prepared pan and place it in the oven. Bake for approximately 15 to 20 minutes until batter is puffed and edges are turning brown.
- Remove the puff pancake, fill the centre with the fruit, cut into wedges, and serve.4 cups fruit
Notes
Note:
- I normally try and use a variety of seasonal fruits including strawberries, blueberries, and bananas
Nutrition
Calories: 119kcal | Carbohydrates: 24g | Protein: 4g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g