1
Fruit-Filled Puff Pancakes on 27th January 2010, 2:28 pm
ClareRoma
Admin
Fruit-Filled Puff Pancakes Recipe
Nutritional Info (Per serving):
Calories: 123, Saturated Fat: 1g, Sodium: 210mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 18g, Cholesterol: 0mg, Protein: 5g
Recipe Source:
More Diabetic Recipes
Prep Time: 15 mins
Cook Time: 25 mins
Rest Time: 5 mins
Total Time: 40 mins
Ingredients
cooking spray 1/4 cup(s) refrigerated or frozen egg product, thawed, or 1 egg 2 tablespoon flour, all-purpose 2 tablespoon milk, fat-free 2 teaspoon oil, cooking dash(es) salt 1 tablespoon orange marmalade, reduced-sugar 1 tablespoon orange juice 1 small banana(s) 1/2 cup(s) strawberries, sliced
Preparation
1. Preheat oven to 400°F. For pancakes, coat two 4 1/4-inch pie plates, 4 1/2-inch foil tart pans, or 10-ounce custard cups with nonstick spray. Set aside.
2. In a medium bowl use a rotary beater or whisk to beat egg product or egg, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in preheated oven for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.
3. Meanwhile, in a small bowl stir together marmalade and orange juice or water. Add banana and strawberries or blueberries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into center of each pancake.
Nutritional Info (Per serving):
Calories: 123, Saturated Fat: 1g, Sodium: 210mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 18g, Cholesterol: 0mg, Protein: 5g
Recipe Source:
More Diabetic Recipes
Prep Time: 15 mins
Cook Time: 25 mins
Rest Time: 5 mins
Total Time: 40 mins
Ingredients
cooking spray 1/4 cup(s) refrigerated or frozen egg product, thawed, or 1 egg 2 tablespoon flour, all-purpose 2 tablespoon milk, fat-free 2 teaspoon oil, cooking dash(es) salt 1 tablespoon orange marmalade, reduced-sugar 1 tablespoon orange juice 1 small banana(s) 1/2 cup(s) strawberries, sliced
Preparation
1. Preheat oven to 400°F. For pancakes, coat two 4 1/4-inch pie plates, 4 1/2-inch foil tart pans, or 10-ounce custard cups with nonstick spray. Set aside.
2. In a medium bowl use a rotary beater or whisk to beat egg product or egg, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in preheated oven for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.
3. Meanwhile, in a small bowl stir together marmalade and orange juice or water. Add banana and strawberries or blueberries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into center of each pancake.
