Preheat oven to 400 degrees. Coat four 4 1/2 inch pie or tart pans with non-stick cooking spray. Set aside.
In a medium bowl, whisk egg, flour, milk, oil, salt, and sugar until smooth. Divide batter between the prepared pans. Bake about 25 minutes or until browned and puffy. Turn off oven and leave pans in the oven an additional 5 minutes.
Meanwhile, in a small bowl, stir together the sugar free jelly and orange juice. Add fruit (bananas, berries, and peaches), stirring gently to coat.
Immediately after removing the pancakes from the oven, transfer to serving plates. Spoon 1/2 cup of fruit mixture into the center of each pancake.