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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fruit-Filled Puff Pancakes

Source: dlife

Pancakes filled with your favorite fruit.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	139.9

Total Carbs	31.2 g

Dietary Fiber	2.5 g

Sugars	17.4 g

Total Fat	0.5 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	238.2 mg

Protein	4.8 g

Sodium	145.3 mg

Dietary Exchanges 0.5 Fat, 1.1 Fruits, 0.1 Milk, 0.4 Other Carbs, 0.4 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degrees Fahrenheit, and then coat two: 4 1/4-inch pie plates, 4 1/2-inch foil tart pans, or 10-ounce custard cups with cooking spray. Set aside.
In a medium bowl combine egg product, flour, milk, oil, and salt; beat with a wire whisk or rotary beater until smooth.
Divide batter among prepared pans, and then bake about 25 minutes or until brown and puffy.
Turn off oven, and let stand for 5 minutes.
Meanwhile, in a small bowl stir together marmalade and orange juice, and then add banana and berries. Stir gently to coat.
To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon fruit into centers of pancakes.