These puff pancakes deflate after baking to form a "bowl" just right for filling with fresh colorful fruit.

Ingredients

1/4	cup(Egg Substitute
1	tablespoon almond meal
1/4	serving protein powder
2	tablespoon milk, fat-free
2	teaspoon oil, cooking
1	dash salt
1/2	cup strawberries
1/2	cup raspberries

Directions

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, almond meal, protein powder, 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 add strawberries and raspberries or blueberries; sprinkle sweetener and 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.
   
   

Categories

Breakfast

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in dietary fiber High in manganese Very high in vitamin C