Do you enjoy breakfast for dinner occasionally? We enjoyed this dish recently when the hubby wasn’t going to be home for dinner. I just didn’t feel like making a big dinner and my kids didn’t mind at all 🙂  It was hearty enough and satisfied everyone.

I started with my original Puff Pancake recipe and was planning on adding some blueberries, but the children requested banana. and. it. was. so.

It made 8 large pieces and we added sugar- free powdered sugar and  honey on top.

Additional Notes:

• If you don’t have stevia you can use 1/2 cup of honey in the batter mix (this will increase your nutrition info) or you could try it without any since banana is naturally sweet.
• I used a 9 by 13 dish or a large pie dish is fine too.
• Substituting banana for some type of berries would be lovely!
• You can sub whole wheat flour for gluten free flour but add 1/2 teaspoon of xanthan gum and a 1/2 teaspoon of baking powder.

The hubby had it the next day for breakfast at work. He doesn’t think it is like a pancake though, more like a soft breakfast bar. Since he didn’t have time to sit and eat it with a fork, he just warmed it and held it like a bar. He.loved.it. But I am still not changing the name. 😉

Some yummy Winter Fruit Gazpacho would be wonderful with this!

Other Puff Pancake recipes you might like:

• Whole Wheat Berry Puff Pancake
• Individual Whole Wheat Puff Pancake with personal toppings
• Single Serving Whole Wheat Egg White Puff Pancake 
• Single Serving Chocolate Chia Puff Pancake
• Single Serving Gluten Free Puff Pancake
• Individual Protein Oat Puff Pancake
  
  

The post Whole Wheat Banana Puff Pancake appeared first on Sugar-Free Mom.

When I first saw this puff pancake recipe posted from Balancing Beauty and Bedlam I REALLY couldn’t wait to try it for my family. I was especially thinking about making it as a new Christmas morning breakfast instead of store bought cinnamon buns they still love. I have already made it twice since I first saw it posted with a few tweaks to the recipe.The first time I made it, it was quite thin as seen above in this picture, so the second time I doubled everything and we liked it better because its a bit more substantial.

Eat it as is or add some fruit on top, honey, maple syrup or even whipped cream if you want! I used my fabulous Cuisinart blender I’ve had for 10 years which is still going strong, dumped all ingredients in and it was ready in 2 minutes to be baked!

This IS an incredibly delicious AND  low point breakfast, but it is high in fat.  Considering Christmas and all we will eat later in the day, I think its a better option than fattening cinnamon buns. Of course, they still want those too which hubby will make for them and I will be making this!

If you’d prefer it thinner like in the first pic, just reduce all ingredients  by half, except the butter. I used my small 8 by 8 glass dish for amounts called for in the original recipe.

Sugar-Free Mom’s Review Rating

1. Taste: A+
2. Prep time/Cook time: A+
3. Family Friendly:A+
4. Weight Loss Friendly: B ( I wouldn’t eat this often, but for a special holiday or overnight company it rocks!)

Nutrition Info

Servings: 8* Calories per serving: 144* Fat: 7g* Fiber: 2g* Carbs: 13g* Protein: 8g* Points+: 4* Old Points: 3*

Puff Pancake

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Ingredients

• 6 eggs
• 1 c. milk, 1%
• 1 c. whole wheat pastry flour
• 2 tbsp. butter
• a dash of salt (optional)
•  1 tsp of Sweetleaf Stevia or 1/2 c. honey ( this will change your nutrition info)

Directions

1. Preheat oven to 425 degrees and melt the butter in your dish while the oven is warming up. Watch carefully so the butter doesn’t turn brown.
2. Blend all the rest of the ingredients in your blender or whisk by hand.
3. Pour the mixture into your dish and bake for 15-20 minutes. Mine was perfect at 15.

The post Puff Pancake from Balancing Beauty & Bedlam Recipe Review appeared first on Sugar-Free Mom.