Fruit Filled Cloud Pancakes Recipes

FRUITY PANCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
• Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
• Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.

FRUIT-FILLED PUFF PANCAKE

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.

DIABETIC FRUIT FILLED PUFF PANCAKES

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.