Fruit Puff Pancakes are suitable for vegans and vegetarians. Using egg substitute instead of eggs does not hinder the flavour or texture. 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 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
- 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.
- 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.
- I normally try and use a variety of seasonal fruits including strawberries, blueberries, and bananas