Category Archives: Breakfast

Raspberry Chocolate Mini Pancake Puffs (Holiday Aebleskivers)

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Take your breakfast or brunch to the next level with Raspberry Chocolate Pancake Puffs, a delightful treat stuffed with juicy raspberries and melty chocolate.

These little pancake bites are inspired by Danish aebleskivers, a beloved holiday dish, but with a simpler, modern twist. Instead of using a traditional aebleskiver pan (which can be a bit tricky to master), this version makes use of a donut hole or cake pop machine. The result? A convenient, mess-free, mini-sized way to enjoy this festive favorite.

Why You’ll Love These Mini Pancake Puffs

  • Light and Fluffy Texture: The secret is in the egg whites! Whipping them to stiff peaks ensures the puffs are tender and airy. While stiff peaks may sound intimidating, they’re surprisingly easy to achieve with a few simple tricks:
    1. Use cold, fresh eggs.
    2. Make sure no yolk sneaks into the whites.
    3. Add a pinch of salt to stabilize the peaks.
    4. Beat on medium speed for 4–5 minutes (don’t overdo it!).
  • Healthier Cooking: Unlike traditional aebleskivers, these pancake puffs can be made with little to no butter or oil thanks to the nonstick magic of a donut hole machine.
  • Endless Customization: While fresh raspberries and chocolate chips are a dreamy combination, the possibilities are endless. Jam, nut butters, diced fruit, or even savory fillings can be used to suit your mood or menu.

A Holiday Treat to Remember

Perfect for holiday brunches, weekend breakfasts, or even as a festive dessert, these cake pop maker pancake bits this are guaranteed to be a hit with kids and adults alike. Each tender bite is a surprise, with bursts of fresh raspberry and chocolate that make every puff feel like a special treat.

Make it a family tradition: Invite the kids to help fill the batter and discover the joy of biting into a “hidden treasure” inside each puff. It’s an easy way to create holiday memories while enjoying a dish that’s as fun to make as it is to eat.

Pro Tips for Pancake Puff aka Aebleskivers Success

  • Don’t overfill: A small dollop of batter, followed by your filling, and then another small dollop on top ensures a neat seal.
  • Preheat your machine: Like any pancake, these cook best when your cooking surface is hot and ready.
  • Serve warm: The gooey chocolate and warm raspberries are best enjoyed fresh from the machine. But, if you have leftovers (almost unheard of!), keep them in the fridge, and then microwave on a paper towel-lined sheet for 10 seconds or so.

Whether you’re hosting a festive brunch or just looking to bring a little holiday cheer to your table, this easy aebleskivers recipe is an easy, impressive, and utterly delicious option. With their light texture, customizable fillings, and festive appeal, they’re sure to become a new family favorite.

What’s your favorite filling for pancake puffs? Let me know in the comments and happy cooking!

Take your breakfast or brunch to the next level with Raspberry Chocolate Pancake Puffs, a delightful treat stuffed with juicy raspberries and melty chocolate. My convenient take on a traditional Danish holiday breakfast and brunch recipe.
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Raspberry Chocolate Pancake Puffs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Stuffed with raspberries and chocolate, these little pancake puffs make a fun, festive treat for breakfast or brunch. Inspired by a Danish holiday dish called aebleskivers – except skipping the traditional tricky pan in lieu of an easy, convenient donut hole / cake pop machine. Bringing egg whites to stiff peaks help the puffs cook up light and fluffy and I always use Eggland’s Best eggs for the great taste and superior nutrition.

Course: Breakfast, brunch, holiday
Keyword: danish, gluten free pancake, holiday, pancake, waffles
Servings: 6 servings (8 puffs each)
Calories: 200 kcal
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs separated
  • 1 cup buttermilk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 6- oz container fresh raspberries should have about 48-60 in there
  • 48 chocolate chips
  • Optional: powdered sugar or maple syrup
Instructions
  1. In a large bowl, whisk together flour, sugar, baking powder & salt.
  2. Separate eggs, set whites aside.
  3. Whisk in egg yolks, buttermilk, melted butter and vanilla extract. Whisk until mostly smooth, slight lumps okay.
  4. In a separate bowl, using electric mixers, beat egg whites until stiff peaks form. Ad a tiny pinch of salt before mixing to help them peak.
  5. Gently fold egg whites into batter.
  6. Let cake pop/donut hole machine preheat for about 3 minutes, or indicator light says its ready.
  7. While machine is pre-heating, stuff a chocolate chip into the center of each raspberry; set aside.
  8. Fill each well in the machine with about 1 tablespoon batter.
  9. Moving quickly, add one chocolate-stuffed raspberry to the center of each. The top each raspberry with just enough batter to cover.
  10. Close machine and let cook for about 3 minutes or until indicator light notifies. Pancake puffs with be lightly golden brown when ready.
  11. Use a fork or spoon to carefully remove each; let cool on a paper towl.
  12. Repeat process until remaining batter and raspberries used up. (Note: my machine makes 12 at a time, so I did the process 4 times).
  13. Sprinkle with powdered sugar or maple syrup and any leftover raspberries!
Recipe Notes

Protein Cheesecake Stuffed Baked Apples – A Flex on Fall Flavors

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When cheesecake and baked apples unite, they make the perfect fall dessert! Imagine all the cozy goodness of baked apples paired with a protein-packed cottage cheese cheesecake filling that’s not only dessert-worthy but healthy enough for breakfast.

Each apple half is a cute, single-serving treat that fits right into apple season with warm hints of cinnamon and sweet, aromatic flavor. And at just 111 calories and a satisfying 13 grams of protein per piece, it’s a healthy fall snack recipe that fuels you and feels like an indulgence.

The beauty of these Protein Cheesecake Baked Apples (in addition to their cuteness) lies in the simplicity and adaptability. Start with your favorite apple variety—Honeycrisp for a sweet crunch, Granny Smith for a tart bite, or Fuji for that perfect balance. Slice in half crosswise and scoop out the center core about the size of a golf ball (a melon baller or cookie dough scoop works well for this).

The filling for this protein-packed baked apple is straightforward yet packed with protein: just cottage cheese, an egg, a scoop of vanilla protein powder, and a hint of cinnamon for that warm fall flavor. Blended together until smooth, this filling bakes into a creamy, cheesecake-like consistency that pairs beautifully with the tender, roasted apple. Each ingredient serves a purpose, from providing creaminess and protein to enhancing the flavors of fall, so you get a dessert (or protein breakfast apple!) that’s delicious and nutritious.

Whether you’re serving this healthy baked apple recipe at an autumn gathering or just cozying up with one for solo snacking, they’re as versatile as they are delicious. For an extra touch of indulgence, try serving them warm with a drizzle of maple syrup, a sprinkle of crushed graham cracker crumbs (here’s a good gluten-free graham cracker option), or a handful of pecans. Or, if you’re going all out, pair one with a scoop of vanilla ice cream for that perfect creamy, melty contrast.

This healthy apple cheesecake recipe delivers all the flavor and none of the guilt, making them the ideal fix for fall cravings. Protein-packed but also a low-calorie apple dessert (unlike most apple pies and cheesecakes) – so if you want to enjoy two pieces, only 111 calories each without toppings, then make room on your plate!   Serve at room temperature or slightly warmed for a fall-inspired flavor experience you’ll want to savor again and again!

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A healthy fall dessert (balanced enough for breakfast), these little protein cheesecake baked apples are cozy, comforting and a no-added-sugar craving fix when the fall-flavor dessert mood hits. Boosted with protein from cottage cheese and protein powder to support sustained energy. Only 111 calories per piece with 13g protein.
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Protein Cheesecake-stuffed Baked Apples
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A healthy fall dessert (that’s balanced enough for breakfast), these little protein cheesecakes baked apples are cozy, comforting and a no-added-sugar craving fix with the fall-flavor dessert mood hits. Boosted with protein from cottage cheese and protein powder to support sustained energy.

Course: Breakfast, Dessert, Snack
Cuisine: American, healthy
Keyword: apples, cottage cheese, fall
Servings: 4 servings
Calories: 111 kcal
Ingredients
  • 2 large apples about 16 oz total, 12 oz after centers scooped
  • 2/3 cup 2% cottage cheese
  • 30 g vanilla protein powder this was 1 scoop from my bag
  • 1 large egg
  • 1/2 teaspoon cinnamon
  • ½ large graham cracker rectangle broken in 4 pieces (or gluten-free alternative)
  • Optional toppings; maple syrup pecans, extra graham cracker crumbs, whipped cream, etc (not included in macros)
Instructions
  1. Slice whole apple through the middle crosswise and scoop out the insides for a center well about the size of a golf ball.
  2. In small blender, add cottage cheese and egg. Blend until smooth, scraping sides down as needed. If your cottage cheese didn’t have a lot of liquids, you may need to add 1 tbsp milk.
  3. Add protein powder and cinnamon to cottage cheese mixture and blend until smooth.
  4. Place apples, cut side up, and add a piece of the graham cracker at bottom of well. This is like a mini crust, but also serves as a barrier in case a small whole was created where the stem once was.
  5. Fill apples to just under the rim with the cheesecake mixture.
  6. Bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and let cool for 15 minutes.
  7. Add toppings of choice, if desired.
Recipe Notes

Pumpkin Streusel Sheet Pan Pancakes (Gluten-free)

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Fall mornings can be hectic, but that doesn’t mean a healthy breakfast needs to be an afterthought. Pumpkin season is in full swing, and there’s no better way to celebrate than with a cozy, nutrient-packed meal that can be prepped in advance. Enter the sheet pan pumpkin pancake—a convenient, flavorful, and protein-packed way to feed a crowd or make your mornings easier with quick breakfast meal prep. After the ease of prep and first yummy bit, this will be your favorite among pumpkin breakfast recipes.

Why Sheet Pan Pancakes?

Sheet pan pancakes are a game-changer for busy mornings. Instead of flipping pancakes one by one, you can bake everything at once in a standard “half” sized rimmed baking sheet (about 17” x 13”), saving time and effort. It’s a great option for large families, meal prep, or hosting a holiday brunch. Plus, you can freeze individual portions and pop them in the toaster or microwave on rushed days.

Power Up with Pumpkin, Cottage Cheese and Oats: First, we have to fist-pump the pumpkin! Canned pumpkin is a low-cal pantry powerhouse that is rich in vitamin A (in the form of beta-carotene), which supports eye health, skin, and immunity. It also provides vitamin C, potassium, and fiber, all important for overall wellness.

Also, yay for cottage cheese! Blending cottage cheese into the pancake batter not only adds richness but also boosts the protein content. If you’re looking to start your day with a solid, satiating breakfast, this ingredient does the trick, turning them into protein pumpkin pancakes!   And, instead of traditional flour, we’re using ground oats to make gluten-free pumpkin pancakes. You can easily make your own oat flour by pulsing rolled oats in a blender. This gluten-free swap keeps the pancakes fiber-packed and light, helping to fuel you for whatever the day has in store. If you’d like it even easier, you can used packaged oat flour (the blending is already done for you).

Nutty Cinnamon Streusel Topping: Fall flavors wouldn’t be complete without a little warm spice. A cinnamon streusel topping made with walnuts or pecans adds a delicious layer of crunch to these pancakes. Coconut sugar adds light sweetness. The combination of warm spices and nutty richness of this pumpkin streusel topping creates the perfect balance to the cottage cheese sheet pan pancakes and makes every bite feel like a fall treat.

Meal Prep Friendly: One of the best parts about this sheet pan pancake recipe is that it’s meal-prep friendly. You can slice the finished sheet pan into squares (or rectangles as it may be) and then store individual servings in the freezer. When the morning rush hits, just grab a square and reheat it for a quick, wholesome breakfast. Thanks to a little coconut sugar in the batter and streusel topping, these pumpkin cottage cheese pancakes are lightly sweet enough to eat without syrup (if desired) – making them perfect for literally eating on the run.

Macros Per Serving (Serves 8): Each “square” of this pumpkin sheet pan pancake is packed with balanced nutrition: – 275 calories, 27g net carbs, 13g fat and 10g protein.

Embrace pumpkin season while minimizing morning stress with this easy sheet pan pancake recipe! Cottage cheese blended into the batter adds extra richness and protein while the ground up oats create a gluten-free, fiber-packed flour. Plus, that cinnamon, nutty streusel topping adds a pleasing sweetness and crunch to this convenient and yummy fall breakfast. Feed a crowd, or meal prep and store in single-portion servings in the freezer for busy mornings.
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Pumpkin Streusel Sheet Pan Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Embrace pumpkin season while minimizing morning stress with this easy sheet pan pancake recipe! Cottage cheese blended into the batter adds extra richness and protein while the ground up oats create a gluten-free, fiber-packed flour. Plus, that cinnamon, nutty streusel topping adds a pleasing sweetness and crunch to this convenient and yummy fall breakfast. Feed a crowd, or meal prep and store in single-portion servings in the freezer for busy mornings.
Course: Breakfast, brunch
Cuisine: gluten free
Keyword: gluten free, pancakes, pumpkin, sheetpan
Servings: 8 Servings
Ingredients
Batter:
  • 2.5 cups old-fashioned rolled oats
  • 1 cup pumpkin puree
  • 3/4 cup 2% cottage cheese
  • 1 ¼ cup milk
  • 2 large eggs
  • 2 Tbsp. butter, melted
  • 2 Tbsp. coconut sugar
  • 2 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • Topping:
  • ¼ cup rolled oats
  • 3 Tbsp. finely chopped walnuts or pecans
  • 3 Tbsp. coconut sugar
  • 2 Tbsp. butter, melted
  • 2 Tbsp. almond meal
  • ½ tsp. ground cinnamon
  • ⅛ tsp salt
Instructions
  1. Pre-heat oven to 375F.
  2. Add rolled oats to high-speed blender or food processor and process, pulsing on and off for about 45 seconds, or until a “flour” is created.
  3. Leave oat flour in blender and add remaining dry ingredients: coconut sugar, baking powder, salt and pumpkin pie spice. Pulse quickly to combine.
  4. Add pumpkin, milk, melted butter, and eggs to dry mixture and blend for 30 seconds until incorporated, scraping down sides with spatula, as needed.
  5. Pour into approximate 13” x 18” rimmed baking sheet, that has been coated with cooking spray.
  6. In medium bowl, mix together melted butter, coconut sugar, almond flour, oats, and chopped walnuts until combined and crumbly. Sprinkle this over the top of the pancake batter.
  7. Bake for 20 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes.
  8. Slice into 8 rectangles and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
Recipe Notes

Macros: 275 cal, 27g net carb, 13g fat, 10g protein per “square”

Spice Up Breakfast with Savory Southwest Bean and Salsa Waffles

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If you’re craving something a little different for breakfast (or really any meal of the day), these Savory Southwest Bean & Salsa Waffles are a must-try! They’re a tasty twist on traditional waffles, starting with simple pantry staples like fat-free refried beans and jarred salsa. For this batch, I used Cantina Medium Salsa from Desert Pepper Trading Co., which packs just the right amount of heat and flavor.

The waffles get their satisfying texture from a cornmeal-based batter that crisps up beautifully in the waffle iron. The ingredients are mostly pantry staples and I think you’ll love making this easy waffle recipe on repeat.

They’re perfect as is, but the fun really starts when you get creative with toppings. Whether you go with a sunny-side-up egg, avocado, shredded chicken, or even deli meat for a sandwich-style creation, these waffles are endlessly versatile. And for those of you with a sweet tooth, don’t knock it ’til you try it—we even love them drizzled with syrup!

If you’re hosting friends or family, cut the waffles into quarters and serve them as a fun appetizer alongside more salsa for dipping. However you serve them, these savory waffles are a deliciously unexpected way to add Southwest flair to your day!

Nutrition perks: These are vegetarian waffles and vegan waffles, containing no milk or eggs. If you would like to make gluten-free, swap out the all-purpose flour for a gluten-free baking blend alternative. Each waffle has 131 calories, with 3g protein and 3g dietary fiber. See nutrition facts in recipe below for more details.

What type of waffle iron to use? I used a personal-sized mini waffle for these salsa bean cornbread waffles. The recipe makes eight, and you cook them one at a time this way. If you have a larger 4-square iron, the recipe will make 2 large waffles (eg 8 squares). I have not tested it in any other type of waffle iron.

Bean choice: For convenience, use a fat-free refried bean from can – I’ve tried pinto bean (here) and also black bean.

Salsa choice: I loved using Cantina Salsa from Dessert Pepper Trading Co. The heat level was just right for me—medium heat. This El Paso, Texas company makes other authentic salsa varieties in a range of heat levels if you’d like to try something different, you can purchase at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer or pick up your favorites online at DessertPepper.com. Follow on Facebook or Instagram for more recipe inspo.

These savory waffles make a fiesta of flavor for breakfast and brunch or a quick, yummy dinner. You can even slice in quarters and serve with extra salsa or queso for tailgates and party appetizers. Easy and convenient thanks to jarred salsa and fat-free refried beans. The cornmeal base batter crooks them up crispy and golden. Delicious plain or topped with an egg, avocado or other creative toppings.
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Savory Southwest Bean and Salsa Waffles
Prep Time
5 mins
Cook Time
32 mins
Total Time
37 mins
 

Thesesavory waffles make a fiesta of flavor for breakfast and brunch or evenappetizers or dinner. Easy and convenient thanks to jarred salsa and fat-freerefried beans. The cornmeal base batter crooks them up crispy and golden. Deliciousplain or topped with an egg, avocado or other creative toppings.

Course: Appetizer, Breakfast, brunch, dinner, lunch
Cuisine: Southwestern, tex mex
Keyword: beans,, cornbread, salsa, waffles
Servings: 8 waffles
Ingredients
  • ½ cup salsa Cantina Medium Salsa from Desert Pepper Trading Co
  • 7.5 oz about ½ can fat-free refried beans
  • 1/3 cup almond milk or other milk of choice
  • 2 tablespoons olive oil
  • 2/3 cups all-purpose flour or gluten-free baking alternative
  • 2/3 cup cornmeal
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
Instructions
  1. In bowl, mix together wet ingredients (beans, salsa, milk and oil).
  2. Add flour, corn meal, and baking powder, baking soda and salt to bean mixture; mix until a thick batter has been formed. It will be pretty thick!
  3. Heat waffle iron and spray with cooking spray. Add about ¼ cup* of batter to a personal-sized waffle iron, spreading around with a spatula to reach the edges. * For a 4-square waffle iron, add about 1 cup (half the batch).

  4. Cook in waffle iron for 3 to 5 minutes until browned and turning crispy on the exterior. Repeat for each waffle (will make 8 individual waffles or 2 4-square waffles).

  5. Top as desired, egg or guacamole always a good choice – with extra salsa drizzled on top! Used for sandwiches is great too – or cut in quarters for an appetizer and serve with salsa.

Pumpkin Protein Mug Cake: Quick & Easy Fall Treat for One

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Pumpkin season is here, and what better way to indulge than with a cozy, protein-packed treat that’s ready in minutes?

This single-serve pumpkin protein mug cake is the ultimate quick-fix for when you’re craving a sweet fall snack or a post-workout refuel. This pumpkin mug cake with simple, wholesome ingredients, this recipe comes together with just a mug and your microwave.

Why You’ll Love Pumpkin Protein Cake

  • Pumpkin Perfection: Canned pumpkin brings a rich, creamy texture and all the autumn vibes with a dose of fiber and vitamins.
  • Protein Powerhouse: Your favorite protein powder turns this pumpkin cake for one into a functional snack or even a breakfast on the go. Choose a flavor that complements pumpkin, like vanilla, cinnamon, or even pumpkin spice. . . . I used this plant-based protein powder.
  • Coconut Flour Magic: Coconut flour absorbs moisture beautifully, creating a soft, tender crumb without gluten. Plus, it adds a hint of natural sweetness and is a low-carb alternative to regular flour.
  • Microwave Convenience: No need to heat up the oven for this treat. In just a few minutes, you’ll have a warm, fluffy pumpkin protein dessert that satisfies your craving and keeps you on track with your fitness goals. Use a microwave-safe 8 to 12-ounce mug, bowl or ramekin – these ramekins are perfect.
  • Easy to Customize: Add in extras like a sprinkle of cinnamon, a dash of vanilla extract, or a handful of chocolate chips to make this treat truly your own. You could even top it with a dollop of Greek yogurt or whipped cream for extra indulgence.

So, next time you need a healthy pumpkin dessert, grab your mug, mix up a few ingredients, and dig into this warm, protein-packed pumpkin delight. It’s fall in a cup—quick, healthy, and oh-so-satisfying!

Whip up a single serve Pumpkin Protein Cake with some canned pumpkin, vanilla protein powder, and few other simple, nourishing ingredients. This fall-season healthy desert will warm your heart and nourish your bod with macros so dialed in, you can even eat it for breakfast (I have). 259 cal, 11g fat, 18g net carb, 18g protein per 1 cake
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PUMPKIN PROTEIN MUG CAKE
Prep Time
2 mins
Cook Time
2 mins
Total Time
5 mins
 

Whippedup a single serve Pumpkin Protein Cake with some canned pumpkin, vanilla protein powder, and few other simple, nourishing ingredients. This fall-season healthy desert will warm your heart and nourish your bod with macros so dialed in, you can even eat it for breakfast (I have). 259 cal, 11g fat, 18g net carb, 18gprotein per 1 cake

Course: Breakfast, Dessert, workout
Keyword: cooking for one, protein powder, pumpkin, single serve
Servings: 1 serving
Ingredients
  • 1 large egg
  • 2 tbsp milk of choice
  • 1/3 cup pumpkin puree from can unsweetened
  • 1/3 cup vanilla protein powder
  • 1 tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ tsp pumpkin pie spice
Instructions
  1. In small bowl, whisk together egg, milk and pumpkin. Next stir in protein powder, coconut flour, baking soda and pumpkin pie spice.
  2. Next, spray 10-12oz microwave-safe mug or bowl with cooking spray. Add batter to mug and microwave, on high, for a total of approximately 2 minutes (in 30-second increments to keep the batter from going too crazy as it rises from the mug like a souffle – it will settle back down when cooling).
Recipe Notes