Single Serving Whole Wheat Egg White Puff Pancake {No Sugar Added}
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
[sc:Ziplist]
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!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I don’t have a ramekin, any suggestions for an alternative baking dish?
You could use a muffin tin but I’m thinking they are much smaller than a ramekin so you would probably have 2 or even 3.
I tried this with almond flour instead of whole wheat, and added a
little baking powder. Pretty good! I am anxiously awaiting the baked breakfast quinoa you mentioned in an earlier post. Yum!
Good to know, thanks! Yeah the quinoa recipe needs some work before I can post it as I thought.
Any one tried these with some protein powder? Not sure if I add I should modify anything else or use it instead of something? Was also wondering the same thing about the single serve oatmeal muffins. I discovered them late last night and now I’m dying for the weekend to get here so I have some baking time. Too bad it’s only Monday! 🙂
I’ve not tried protein powder as I don’t use it, but replacing the amount of flaxseed with protein powder would be my suggestion.
Thank u so much! I will try it! 🙂
Could this be made in the microwave?
OK– didn’t wait for your answer!! I tried it in the microwave for 2 mins on hi and didn’t turn out too bad! I’m sure not as fluffy but still good! I didn’t have almond milk so used low fat lactose free milk.
I am so excited with your recipes! I have marinara sauce cooking on the stove right now!
Keep up the good work! You are a blessing!
Good to know! Thank you for trying it and letting me know! I hope you love the marinara sauce, I do. 🙂
Thank you! This will make a great little meal. I’m going to try this but with a whole egg – that’s where all the nutrients are!
Brenda, do you think this can be frozen? or made the night before? thank you so much!!
Rita
I think you could prepare the mixture the night before and bake it in the morning. I haven’t tried freezing it, but it is on my to-do list! If you do bake it the night before then possibly just reheating it in the microwave in the morning would probably work.
This was my afternoon snack! Absolutely AMAZING!! Loved it!!