You’ve surely seen my original puff pancake recipe and all the variations of that with fruit, but this one is a bit different. Baked in the oven in 20 minutes then topped with ham and cheese for a few more minutes makes for a perfect weekend breakfast or even weeknight dinner!

But I know what you’re thinking here, that looks a little brown around the crust right? Maybe even kind of burnt? Yep it does. You can say it does, won’t hurt my feelings. This is what NOT to do. Do not try to get in a shower while this yummy puff pancake is cooking for 20 minutes expecting your children or hubby to notice the beeping sound of the timer on the oven. 🙂 I still love them and they still devoured it anyway!

The hubby prefers this pancake over all the other fruity ones I’ve made. I still like my fruity ones, but this one is nice and filling.

Brenda’s Notes:

• If you want to change the flour choice, you can. If you want to change the milk choice, you can. This recipe is super adaptable and tastes fantastic with many substitutions I’ve tried. Enjoy!
• You could also use gluten free flour instead of whole wheat and just add 1 teaspoon of baking powder.
• You can also make this low carb by using almond flour instead and heavy cream instead of milk.

Other Puff Pancake recipes you might like:

• Individual Whole Wheat Puff Pancake with Personal Toppings
• Individual Protein Oat Puff Pancake
• Single Serving Chocolate Chia Puff Pancake
• Single Serving Gluten Free Puff Pancake
• Single Serving Whole Wheat Egg White Puff Pancake
• Whole Wheat Banana Puff Pancake
• Whole Wheat Berry Puff Pancake

The post Ham & Cheese Whole Wheat Puff Pancake appeared first on Sugar-Free Mom.

Sometimes you just need to make a breakfast for yourself and your family wants something else. Or you might be a single gal and don’t need any large make ahead breakfasts that you may never finish in a week. Having the option to make a single serving of a great breakfast is the perfect solution for a busy, health-conscious women, mother or not.

I love the ability to have something just for me that I can prepare, pop in the oven and go about getting ready in the morning.

Readers requested a single serving dish and it to be solely made up of egg whites, no yolks. It took a few times, but I perfected it just as good as my original Individual Whole Wheat Puff Pancake that makes 6 at a time. I also added healthy flaxseed meal for more fiber.  You can see the flaxseed in the picture below speckled in there, but it doesn’t effect taste at all, still soft and perfect like a pancake should be.

You can add whatever berries you like, I prefer raspberries. 🙂 If you have a small convection toaster oven use that instead of your large oven. Bakes much faster! Mine was done in 20 minutes, but if you need that half hour to get ready in the morning the regular oven is your friend. You will have a delicious, hot, healthy breakfast waiting for you before you head out for the day!

Single Serving Whole Wheat Egg White Puff Pancake

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Ingredients

• 1/3 cup egg whites
• 1/4 cup almond milk
• 1/4 cup whole wheat pastry flour
• 1/2 tablespoon flaxseed meal
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon Sweetleaf Stevia, Vanilla Creme, Liquid
• 1 tablespoon fresh or [if frozen, drained] berries

Directions

Using a blender blend or whisk by hand all ingredients except berries. Add berries once mixture is all combined. Spray a 7 ounce ramekin with nonstick cooking spray. Pour mixture into ramekin. Bake for 30-35 minutes at 350 degrees until toothpick in center comes out clean and pancake has risen. Mine were perfect at 20 minutes using my small convection toaster oven.

 Nutrition Info

Servings: 1* Calories: 173* Fat: 3g* Fiber: 5g* Carbs: 25g* Protein: 14g* Points+: 4*

You might also like my Single Serving Crustless Egg Muffin recipe!

The post Single Serving Whole Wheat Egg White Puff Pancake {No Sugar Added} appeared first on Sugar-Free Mom.

Traditional pancakes are nice, but a puffed pancake that is baked in the oven and doesn’t need to be flipped is, in my humble opinion, BETTER!! 🙂

I just love the fact this recipe just needs to be mixed, poured into the pan and baked for 15 minutes and it’s done! Simple, easy and without added sugar either.

The Original Puff Pancake recipe called for 2 tablespoons of butter, so I tried this recipe with only 1 and it worked just perfect with less. Another change from the original is that I used unsweetened almond milk. Usually I won’t make anything with nuts unless its just for me since my boys are allergic. But since they were overnight cubscout camping and it was just me and my daughter (and I was actually out of 1% milk), I used my unsweetened almond milk. I would have used blueberries if the hubby was home since he hates all things raspberries, but since he wasn’t here……

Daughter and I enjoyed this yummy breakfast and have left overs tomorrow. 🙂

You can use a 9 by 13 casserole dish or a medium size saute pan. I’ve tried both. Using the larger pan you can get more servings, about 8. I chose the saute pan and made 6 large servings with it.

Add some nice fresh fruit on top if you like or honey.

Whole Wheat Berry Puff Pancake: No Sugar Added

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• 6 eggs
• 1 cup almond milk
• 1 cup whole wheat pastry flour
• 1 cup frozen or fresh berries { I used frozen raspberries}
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• Optional: 1/2-1 teaspoon Wisdom Natural, SweetLeaf Liquid Stevia, Vanilla Creme

Directions

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. Blend all the ingredients, except the berries, in your blender or whisk by hand. Pour the mixture into your dish. Sprinkle the berries all over the batter and bake for 15-20 minutes. Mine was perfect at 15.

Nutrition Info

Servings: 6* Calories per serving: 173* Fat: 8g* Fiber: 4g* Carbs: 18g* Protein: 9g* Points+: 5*

Not crazy about berries in your pancake?

You could try my Whole Wheat Banana Puff Pancake!

If you want to make this with different fruits for different (picky) family members , try my Individual Whole Wheat Puff Pancake with personal toppings!

The post Whole Wheat Berry Puff Pancake: {No Sugar Added} 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.