These puff pancakes deflate after baking to form a "bowl" just right for filling with fresh colorful fruit.
| 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 |
- 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.
- 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.
- 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.
Breakfast
| Nutrition Facts | ||||||
Serving Size 101.0g |
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Amount Per Serving |
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Calories 111 Calories from Fat
61 |
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% Daily Value* |
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Total Fat
6.8g 10%
|
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Saturated Fat
0.9g 5%
|
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Trans Fat
0.0g |
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|
Cholesterol
10mg 3%
|
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Sodium
117mg 5%
|
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Total Carbohydrates
8.3g 3%
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Dietary Fiber
3.0g 12%
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Sugars
4.2g |
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Protein
3.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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