Whole Wheat Berry Puff Pancake: {No Sugar Added}
Traditional pancakes are nice, but a puffed pancake that is baked in the oven and doesn’t need to be flipped is, in my humble opinion, BETTER!! 🙂
I just love the fact this recipe just needs to be mixed, poured into the pan and baked for 15 minutes and it’s done! Simple, easy and without added sugar either.
The Original Puff Pancake recipe called for 2 tablespoons of butter, so I tried this recipe with only 1 and it worked just perfect with less. Another change from the original is that I used unsweetened almond milk. Usually I won’t make anything with nuts unless its just for me since my boys are allergic. But since they were overnight cubscout camping and it was just me and my daughter (and I was actually out of 1% milk), I used my unsweetened almond milk. I would have used blueberries if the hubby was home since he hates all things raspberries, but since he wasn’t here……
Daughter and I enjoyed this yummy breakfast and have left overs tomorrow. 🙂
You can use a 9 by 13 casserole dish or a medium size saute pan. I’ve tried both. Using the larger pan you can get more servings, about 8. I chose the saute pan and made 6 large servings with it.
Add some nice fresh fruit on top if you like or honey.
Whole Wheat Berry Puff Pancake: No Sugar Added
[sc:Ziplist]
- 6 eggs
- 1 cup almond milk
- 1 cup whole wheat pastry flour
- 1 cup frozen or fresh berries { I used frozen raspberries}
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- Optional: 1/2-1 teaspoon Wisdom Natural, SweetLeaf Liquid Stevia, Vanilla Creme
Directions
Preheat oven to 425 degrees and melt the butter in your dish while the oven is warming up. Watch carefully so the butter doesn’t turn brown. Blend all the ingredients, except the berries, in your blender or whisk by hand. Pour the mixture into your dish. Sprinkle the berries all over the batter and bake for 15-20 minutes. Mine was perfect at 15.
Nutrition Info
Servings: 6* Calories per serving: 173* Fat: 8g* Fiber: 4g* Carbs: 18g* Protein: 9g* Points+: 5*
Not crazy about berries in your pancake?
You could try my Whole Wheat Banana Puff Pancake!
If you want to make this with different fruits for different (picky) family members , try my Individual Whole Wheat Puff Pancake with personal toppings!
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.
Can any milk be substituted for almond milk?
Yes that would be just fine.
This was really good! Just a hint of sweetness in the batter, and the fresh blackberries we used were incredible! Great job.
I was wondering if you make this batter the night before and store it in the fridge will it be okay to use in the morning or does it need to be used right after mixing?
It would be fine but might be best to give it a good whisk or blend again before pouring into dish.
Do you think almond flour could be substituted for all or part of the whole wheat?
I haven’t tried it but I don’t see why not.
I found you by accident and voted for you! I’m also lactose intolerant and my hubs is diabetic. I love this website!! Thanks so much! I tried these pancakes this AM and used white WW flour, put it in a deep dish pie plate ( is that OK?) and it took 25 mins to bake. Wasnt clear about the melted butter part….after melting, pour the batter on top?
I added maybe 1/2 ts cinnamon and we loved them. I will be trying many more of your recipes. Thanks for the good work!
God Bless!
Glad you liked them! In the directions the melted butter is melted in the pan while the oven is preheating then you pour your batter into the pan and bake.
Well.. I don’t have any sort of pastry flour. Just whole wheat or all purpose. I DO have a ton of fresh frozen berries and I’d love to make a version of this. Can I substitue flour, or will it be too heavy? We don’t have allergies in the household, so I don’t normally look for special ingredients, though healthier is always okay! Thanks!
I’m sure any flour you have on hand will work just the same. 🙂
Goodness, you’re quick! Thank you so much for the fast reply! 🙂
What is pastry flour? Do you know if this would work with Gluten Free flour? Also, how did you get the dough on top – does it just rise that way, even though you only put it on the bottom?
Whole Wheat pastry flour is lighter than regular whole wheat flour. I’m sure you could also use gluten free flour. The dough just rises that way. I placed the batter first then dropped in the fruit.
Thanks! I am going to try this as a special memorial day weekend treat! I’m going to used frozen mixed berries – it has raspberry, blackberry and blueberries. I may even make some fresh (sugar free of course!) whipped cream to top them off!
Would love this converted to a single serving if possible.
HMMMM, I will surely work on that, thanks for the idea!
No, I used frozen blackberries….my oldest son wants me to make it again…but with chocolate chips:) maybe!?!?;). Im going to try peaches next.
Oh sounds delish!!
This was a huge hit….boys each had two pieces!
thank you!
I’m so glad, did you use blueberries?
I voted for you on the list. I’ll try to remember to vote daily.
Thank you!
Quick question…do we thaw the berries if we use the frozen ones? This looks great and I might make it for a quick special lunch today!
Hi Amy, I did not thaw my frozen raspberries. I just broke them up a bit because they were chunky and topped them in the batter. But I think if they were thawed that would work as well.
Can’t wait to make this for breakfast today 🙂
Thank you for posting on facebook…woke up to a great recipe idea.
You’re welcome! I love easy!!