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Fruit-Filled Puff Pancakes


I made these pancakes for my kids for breakfasts, they are really great, healthy and yummmy, they all enjoy them so much.













Low in Saturated Fat, Trans-fat Free


1 x nonstick cooking spray
as needed
1 large eggs
1 large egg whites
¼ cup whole-wheat flour
¼ cup milk
1 tablespoon vegetable oil
¼ teaspoon salt
2 cups assorted fruits
fresh, sliced strawberries, peeled and sliced kiwi fruit or peaches, blackberries, blueberries, seedless grapes, sliced nectarin
2 tablespoons orange marmalade


For pancakes, coat four 4 to ¼ inch pie plates or 4½ inch foil tart pans with cooking spray.

Set aside.

In a large mixing bowl use a rotary beater or wire whisk to beat egg product or whole egg plus egg white, flour, milk, oil, and salt until smooth.

Divide batter among prepared pans.

Bake in a 400 degree F oven about 25 minutes or until brown and puffy.

Turn off oven; let stand in oven for 5 minutes.

To serve, immediately after removing the pancakes from oven, transfer to 4 plates.

Spoon some of the fruit into center of each pancake.

Drizzle fruit with warmed orange marmalade.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 8440% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 153mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 1%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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