Stuffed Pancake Balls Directions:
- Prepare the Batter:
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, zero-calorie sweetener, baking powder, baking soda, and salt.
- In a separate bowl, combine the unsweetened almond milk with vinegar and let it sit for 5 minutes to create a buttermilk substitute.
- After 5 minutes, add the egg yolks, melted light butter, and vanilla extract (if using) to the almond milk mixture. Mix well.
- Gradually incorporate the wet ingredients into the dry ingredients, mixing until just combined.
- Whip the Egg Whites:
- In another bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter to maintain its light and fluffy texture.
- Heat the Pan:
- Place an aebleskiver pan (or takoyaki pan) over medium heat.
- Lightly grease each well with melted butter or cooking spray.
- Cook the Pancake Balls:
- Fill each well about ¾ full with the prepared batter.
- If using a filling, add a small amount (e.g., sugar-free jam, fresh fruit pieces, or sugar-free hazelnut spread) to the center of each well and cover with additional batter.
- Turn & Cook Evenly:
- When the edges of the pancake balls start to set, use a skewer or chopstick to gently turn each ball 90 degrees to cook the other side.
- Continue rotating until the pancake balls are golden brown and fully cooked.
- Serve & Enjoy:
- Lightly dust the pancake balls with a powdered sugar substitute, if desired.
- Serve warm with sugar-free syrup, additional sugar-free jam, or fresh fruit.
WW Points Calculation:
- All-purpose flour: 1½ cups – 18 points
- Whole wheat flour: ½ cup – 5 points
- Zero-calorie sweetener: 2 tablespoons – 0 points
- Baking powder: 1 teaspoon – 0 points
- Baking soda: ½ teaspoon – 0 points
- Salt: ½ teaspoon – 0 points
- Unsweetened almond milk: 2 cups – 0 points
- Vinegar: 1 tablespoon – 0 points
- Eggs: 2 large – 0 points
- Light butter: 2 tablespoons (plus more for frying) – 5 points
- Vanilla extract: 1 teaspoon (optional) – 0 points
- Filling Options (optional):
- Sugar-free jam: amount used varies – typically 0 points
- Fresh fruit pieces: amount used varies – 0 points
- Sugar-free hazelnut spread: amount used varies – points depend on brand
Total Points: 28 points (excluding optional fillings)
Servings: Approximately 24 pancake balls
Per Serving: 1 point per pancake ball
Nutrition Information (per serving):
- Calories: Approximately 35 kcal
- Fat: 1.5 g
- Protein: 1 g
- Carbohydrates: 4.5 g
- Sugar: 0.5 g
- Sodium: 50 mg
I'm waiting for your comments! Enjoy!
