Pancake Puffs

Pancake Puffs!
Traditionally known to the Dutch as ebelskiver, these creamy filled pancake puffs will complete your breakfast to perfection! They also work as a tasty dessert…or possibly even dinner…which is what I was quite guilty of last evening. Hehe;) Packed full of protein, sugar free and gluten free, why not?! My ebelskiver batter recipe works great as a regular pancake recipe as well!

Don’t have a ebelskiver pan yet? This Norpro 3113 Cast-Aluminum Nonstick Aebleskiver Stuffed-Pancake Pan is very similar to my pan and it looks like it gets great reviews! Here’s a picture of my pan!
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I started out with mixing up the batter. Dry ingredients first, then adding wet and mixing with a spatula until smooth. My batter recipe includes some Oat Fiber which enables a great batter consistency as well as a super-high-good-for-you fiber content! When it comes to gluten free baking flours, I just love the Honeyville brand. Honeyville Blanched Almond Flour is also another fave!
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Next make your filling. A cream cheese icing filling would be super yum or a strawberry or blueberry filling. I was in a chocolate mood so I used the “fudgy” part of Shari Graham’s Fudgy No-Bake Cookies (which the cookies themselves are to die for! Plus they’re so easy!) Go here for the recipe and make everything as written except adding the coconut/oats.

Put all the ingredients in a small saucepan and stir until it becomes similar to a thick brownie batter.
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Once your pancake batter and filling are ready, heat your pan on medium-low heat and grease well with butter.
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Pour about 1 TBS (not too much) of batter into each well, then scoop about 1 1/2 tsp. of filling onto the batter. Cover with about 1/2 tsp. of batter. Don’t overfill, the batter will grow a little.
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Wait a few minutes then check to see if they are golden brown. Flip using small silicone spatulas so it doesn’t scratch the pan. I like to use these adorable mini silicone spatulas! Great price too! These little puffs are tricky to flip, but don’t worry, as you can see, I had a little trouble my first time, but they still turned out pretty nice.
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I like to top with my favorite Nature’s Hollow Sugar Free Maple Syrup, sweetened with xylitol!
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Pancake Puffs {ebelskiver} Or Classic Pancake Batter ~ S
Author: 
Serves: 14-15 Puffs
 
Ingredients
  • ½ Cup Almond Flour
  • 1-2 TBS Oat Fiber
  • 2 TBS Truvia OR 4 tsp. THM Sweet Blend
  • 2 TBS Vanilla Whey Protein Powder
  • 1 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ¼ tsp. Xanthan Gum (don't skip this!)
  • ¼ tsp. Salt
  • 2 Large Eggs
  • ¼ Cup 0% Fat Greek Yogurt
  • ¼ Cup Unsweetened Regular or Vanilla Almond Milk
  • Salted Butter for Pan
Instructions
  1. Mix together dry ingredients in a large mixing bowl.
  2. Whisk both eggs in a separate small bowl, then add eggs and other wet ingredients to dry ingredients and mix well with a spatula until smooth.
  3. Put together a filling recipe, you can use strawberries/blueberries/cream cheese/cinnamon. I used the “fudgy” part of Shari Graham’s Fudgy No-Bake Cookies - web link in notes)
  4. Pour about 1 TBS (not too much) of batter into each well, then scoop about 1½ tsp. of filling onto the batter. Cover with about ½ tsp. of batter. Don’t overfill, the batter will grow a little.
  5. Wait a few minutes then check to see if they are golden brown. Flip using small silicone spatulas so it doesn't scratch the pan.
  6. This is a great recipe for regular pancakes as well!
Notes
http://sherigraham.com/trim-healthy-mama-fudgy-no-bake-cookies-s

 

5 comments

    • Jen says:

      Hi Nancy! You can use this recipe as a regular pancake recipe and use the filling as a topping if you want! You could also try using a muffin tin and baking. 🙂

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