Diabetic Fruit Filled Puff Pancakes Recipes

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted., Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown., Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.

Steps:

• Preheat oven to 400 degrees. Coat four 4 1/2 inch pie or tart pans with non-stick cooking spray. Set aside.
• In a medium bowl, whisk egg, flour, milk, oil, salt, and sugar until smooth. Divide batter between the prepared pans. Bake about 25 minutes or until browned and puffy. Turn off oven and leave pans in the oven an additional 5 minutes.
• Meanwhile, in a small bowl, stir together the sugar free jelly and orange juice. Add fruit (bananas, berries, and peaches), stirring gently to coat.
• Immediately after removing the pancakes from the oven, transfer to serving plates. Spoon 1/2 cup of fruit mixture into the center of each pancake.

Steps:

• Place the bread crumbs, cheese, Splenda and 2 tablespoons applesauce in blender.
• Process until smooth.
• Drop by tablespoons on a hot non-stick skillet.
• Serve with remaining applesauce as a topping.

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

Steps:

• Heat griddle or skillet.
• In a small bowl, combine flour, baking powder and salt.
• Add milk and oil to flour and beat to just combine.
• Beat egg white until stiff, but not dry.
• Fold egg white into flour mixture.
• Pour 2 ½ tablespoons batter for each pancake into a hot skillet and bake until underside is brown. Torn and brown top side.
• Combine berries and preserves. Place a spoonful of berries with preserves on one side of each pancake and roll up.

Steps:

• 1. Preheat the oven to 425°F. Spray a pie plate or oven-proof skillet with nonstick cooking spray. In a large bowl, combine the eggs and milk. Add the flour and vanilla.2. Pour the batter into the prepared pan and place it in the oven. Bake for 15 to 20 minutes until batter is puffed and edges are browned. Remove the puff pancake, fill the center with the fruit, cut into wedges, and serve.EXCHANGES1 1/2 Starch1 FruitNUTRITION FACTSCalories 184 Calories from Fat 7Total Fat 1 gram Saturated Fat 0 gramsCholesterol 1 milligramSodium 120 milligramsTotal Carbohydrate 36 grams Dietary Fiber 4 grams Sugars 16 gramsProtein 10 grams

Steps:

• Preheat oven to 400 degrees F.
• Place butter in a 9-inch pie plate. Bake at 400 degrees F for 4 - 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
• Pour into hot pie plate. Bake at 400 degrees F for 10 - 12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and bananas.
• In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.