I wanted something special for my Mum's birthday breakfast, not the usual. After some internet searching this idea came up. With some healthy touches a breakfast was made – fit for a queen! 


  • Pancakes:
  • ¾ cup unbleached flour
  • ¾ cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup soy or almond milk
  • 2 tablespoons olive oil
  • Fruit sauce:
  • 1 ½ cups frozen strawberries
  • 2 tablespoons grape jelly
  • coconut yogurt, vanilla flavor (optional topping)


  • Preheat oven to 400°F. Place two muffin tin pans in the oven to preheat.
  • In a large bowl, add dry ingredients for pancakes and mix.
  • Add milk and oil and stir until just blended (the batter will still appear lumpy, but that is good).
  • After the muffin tins have been in the oven for at least 5 minutes, pull them out of the oven and spray them with a non-stick spray. Fill each muffin space with batter until ½ full. Leave any extra spaces empty.
  • Bake in the oven for 10 minutes or until lightly browned. Remove the pancake puffs from the muffin tin.
  • While the pancakes are baking, prepare the berry sauce. Place frozen strawberries and grape jelly into a microwave safe bowl and heat until warm. Mash berries with a fork and mix well. Serve over the top of the pancake puffs with optional coconut yogurt.

Ready in about 25 minutes
Makes About 18 large pancake puffs or 36 mini-puffs

About the Author

Desiree Kröper

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