Real Healthy Puff Pancake

There’s no grain weighing down these fluffy puff pancakes.

Experiencing winter in southern California is a bit like living with a schizophrenic.

Gloomy and rainy one weekend and then a blazing 80 degrees the next.

To confuse us even further, our city took a great big snow blower and turned the local park into a snowy wonderland this weekend. The kids had a blast sledding and having a snowball fight.

Pancakes are a great breakfast no matter the weather. Puff pancakes are probably the easiest pancakes to make since you just pour all the batter into a pie pan and bake it for 20 minutes — no flipping necessary.

Real Healthy Puff Pancake
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 10

  • 2 Tablespoons organic butter
  • ½ cup non-fat Greek yogurt
  • ½ cup water
  • 6 organic, omega 3, free range eggs
  • 2 Tablespoons raw honey
  • ½ cup low fat cottage cheese
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon salt

  1. Preheat oven to 425 degrees F. Place butter in a pie plate and melt in the oven.
  2. Place all the remaining ingredients in blender and blend for 1 minute. Pour batter into pie plate.
  3. Bake until puffy and golden, about 20 minutes. Cut into wedges and serve with fresh strawberries an pure maple syrup.

Calories: 155     Fat: 11 g     Carbohydrates: 7 g     Sodium: 203 mg     Fiber: 1.2 g     Protein: 9 g    


Getting the best of both worlds. 80 degrees and snow!








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