Name: Pancake Puffs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 18 servings
Cuisine: American
Ingredients: ¾ cup unbleached flour; ¾ cup whole wheat flour; 1 tbsp baking powder; ½ tsp salt; 1 ¼ cups soy or almond milk; 2 tbsp olive oil; 1 ½ cups frozen strawberries; 2 tbsp grape jelly; coconut yogurt, vanilla flavor

I wanted something special for my Mum's birthday breakfast, not the usual. After some internet searching this idea came up. With some healthy touches a breakfast was made—fit for a queen!

Pancakes

¾ cup unbleached flour

¾ cup whole wheat flour

1 tbsp baking powder

½ tsp salt

1 ¼ cups soy or almond milk

2 tbsp olive oil

Fruit Sauce

1 ½ cups frozen strawberries

2 tbsp grape jelly

Optional Topping

coconut yogurt, vanilla flavor

Preheat oven to 400°F. Place two muffin tin pans in the oven to preheat.

In a large bowl, add dry ingredients for pancakes and mix.

Add milk and oil and stir until just blended (the batter will still appear lumpy, but that is good).

After the muffin tins have been in the oven for at least 5 minutes, pull them out of the oven and spray them with a non-stick spray. Fill each muffin space with batter until ½ full. Leave any extra spaces empty.

Bake in the oven for 10 minutes or until lightly browned. Remove the pancake puffs from the muffin tin.

While the pancakes are baking, prepare the berry sauce. Place frozen strawberries and grape jelly into a microwave safe bowl and heat until warm. Mash berries with a fork and mix well.

Serve over the top of the pancake puffs with optional coconut yogurt.