Recipes / Breakfast

Puffed Oven Pancakes with Glazed Fruit - Gluten Free Dairy Free Version

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Puffed Oven Pancakes with Glazed Fruit - Gluten Free Dairy Free Version

Abbi
The Cook
4 Servings
8 Ingredients
4 Comments

Indulge your taste buds with these delicate puffed pancakes topped with bright fruit in an orange marmalade. These light cups of gluten and dairy free goodness give way to a summer filled center that is quite the breakfast treat.

Read More
4 Servings
8 Ingredients
4 Comments

Ingredients

  • 1 individual Egg
  • 3 tablespoons Milk, Dairy Free
  • 3 tablespoons Flour, Gluten Free All-Purpose
  • ⅛ teaspoons Salt
  • 2 tablespoons Orange Marmalade
  • ½ cups drain Sliced Peaches, Canned
  • ¼ cups dice Strawberries
  • ¼ cups Blackberries

Containers

Supplies

  • Labels
  • 4.Muffin Liners

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium bowl, mix together egg, milk, flour and salt.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium bowl, mix together egg, milk, flour and salt.
  2. Pour into greased muffin tin. It will be a thin layer of the batter and will puff when it bakes into a cup.
  3. Bake at 400 degrees for 10-12 minutes until browned.
  4. Mix together fruit and marmalade.
  5. Add on top of each puffed pancake.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 filled pancake
Amount Per Serving
Calories
82
Total Fat
2g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
56mg
Sodium
95mg
Total Carbohydrates
15g
Fiber
1g
Sugar
8g
Protein
3g
WW Freestyle
2

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, paleo, vegetarian, spring, summer, low-sodium, low-carb

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, paleo, vegetarian, spring, summer, low-sodium, low-carb

4 Comments

Join the discussion

  1. Hrm – these directions are a bit unclear. It says for 4 servings, but the instructions are unclear if the batter amount is for 1 muffin cup, 4 muffin spaces, or into all 12 spaces of my muffin tin?

    Reply

    1. Interesting Laura, I can see the confusion. So sorry about that! Based on the supplies it will be 4 muffin pancake tins full. I hope that helps Laura!

      Reply

  2. Hi, I’m still unclear on the number of muffins I should expect and what size pan to use; could you please clarify?

    Reply

    1. You would use a typical size muffin pan, and this recipe creates 4 muffins as written. However, with membership, you have the ability to customize the number of servings you would like!

      Reply