Egg Puffs with Ginger Sauce

Written by Cooking Naturally Editors on December 2nd, 2012

Healthy Living, Recipes

This is the new most requested breakfast at the Foster household. My kids don’t like the bite of fresh ginger but this sauce takes the burn out and all you’re left with is the flavor. The Egg Puffs are a firm but tasty base made out of a puff oven pancake batter. If you don’t have ginger jam, you can use any fruit jam in place of it.

This is a version of the Puff Oven Pancake from the Classic Menu Mailer with a new sauce on top. It’s just as easy to make and the kids love how the pancake turns into a small bowl, so this dish has major kid appeal. It’s packed full of eggs with a good amount of fat.
It’s a winner in my book.

Egg Puffs

Makes 10-12 puffs

  • ½ cup flour of your choice (I used 2 Tbsp tapioca and 6 Tbsp sorghum)
  • 1 Tbsp coconut or dairy yogurt or vinegar with enough water to make ½ cup or milk
  • 2 Tbsp coconut oil, butter or ghee, melted plus extra to grease the muffin tin
  • 1/2 Tbsp maple syrup or 1 Tbsp rapadura, stevia to taste or a mix
  • 3 eggs, beaten
  • ¼ tsp salt
  • 1 tsp vanilla
  • 5 drops Concentrace
  • dash cinnamon


  1. In a bowl, whisk together the flour with the yogurt and water. Soak for 8 hours.
  2. Preheat oven to 400 degrees. Generously grease a muffin tin and set aside. Use a stoneware muffin pan as liners won’t work well with this recipe.
  3. Mix the remaining ingredients in the bowl with the soaked flour until smooth. Pour each muffin tin one-third to a little less than half-full. Bake for 18 minutes or until lightly browned.
  4. Turn the pancakes out of the pan after cooling for five minutes.
  5. Pancake will sink as it cools. Allow to completely sink before filling.

Ginger Sauce


  • 2 Tbsp coconut oil or butter
  • 2 Tbsp ginger jam
  • 2 Tbsp milk of your choice


  1. In a small saucepan, combine the ingredients and heat over medium heat until the jam melts. Keep warm until serving.
  2. Pour the sauce over or fill each of the sunken egg cups before serving.


About the contributor

KerryAnn Foster runs Cooking Traditional Foods, the longest running Real Food Menu Mailer on the internet and a video-based Real Food Cooking School. KerryAnn has ten years of traditional foods experience. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals. KerryAnn’s books, blog and videos makes traditional foods easy, accessible, affordable and family friendly for everyone.

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