Pancake Puffs

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! 


Quantity Unit Name Link Alternatives
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.
Prep Time: 25 minutes
Serving Size: About 18 large pancake puffs or 36 mini-puffs
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