Breakfast

Baked Berry Puff Pancake is for Breakfast, Dessert.

Baked Berry Puff Pancake takes 15 minutes to prepare.

Baked Berry Puff Pancake takes 20 minutes to cook.

Baked Berry Puff Pancake makes 4 servings.

The ingredients for Baked Berry Puff Pancake are:

1.0 cup Better'n Eggs (1 Egg) (by GINERETTE)
8 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
1.0 cup Bob's Red Mill Whole Wheat Pastry Flour (1/4 cup) (by LIGHTNINGPAW)
12 serving Stevia in the Raw
0.5 tbsp Lemon Peel
0.25 dash Salt
2 tbsp Butter, unsalted
0.5 cup, unthawed Blueberries, frozen (unsweetened)
0.5 cup, unthawed Strawberries, frozen, unsweetened

Here is how you make Baked Berry Puff Pancake:

Preheat oven to 400 degrees.Heat cast iron skillet on high on top of stove.Mix all ingredients except the berries and unstated butter in a blender.Melt unsalted butter in skillet.Pour in batter.Drop berries evenly over the the batter.Place skillet in 400 degree oven and bake for 20 minutes.Recipe does not include syrup, powder sugar or whipped cream topping. I like mine without this and the added calories.Serving Size: 1/4 of recipeNumber of Servings: 4Recipe submitted by SparkPeople user LULUTYM.

The nutritional information for Baked Berry Puff Pancake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 215.1

• Total Fat: 7.0 g
• Cholesterol: 15.5 mg
• Sodium: 176.1 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 5.2 g
• Protein: 9.5 g