Nutrition Facts
Serving Size
1/3 of recipe
Calories
320
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
10 mg
Sodium
190 mg
Total Carbohydrate
60 g
Dietary Fiber
5 g
Sugars
40 g
Proteins
12 g
Vitamin A
15% DV
Vitamin C
30% DV
Calcium
4% DV
Iron
15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
3
Preparation Time
45 minutes
Cups of Fruits and Vegetables Per Person: 3.0
Ingredients and Preparation
Ingredients
Measures
Butter
2 tbsp
Eggs
3
Skim or low fat milk
½ cup
Flour
1/3 cup
Sugar
3 tbsp, divided
Salt, optional
¼ tsp
Fresh or frozen blueberries (thawed and drained if frozen)
1½ cups
Ground cinnamon
¼ tsp
Sliced bananas
½ cup
Directions
- Preheat oven to 450ºF.
- Place butter in a 9 inch pie plate.
- Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.
- Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon of sugar and salt until smooth.
- Pour batter into plate; bake for 8 minutes.
- Reduce heat to 375ºF. Bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.
- While that is baking, combine blueberries with the remaining 2 tablespoons sugar and cinnamon in a small bowl.
- Remove pancake from oven; scatter bananas over pancake.
- Spoon blueberries over bananas. Cut into wedges; serve immediately.
- For more servings, double all ingredients; bake in 13 x 9 x 2 inch baking pan about 20-25 minutes at 425°F.
