Blueberry-filled Dutch PancakeEn Español (Spanish Version)
Serving Size1/3 of recipeCalories
320Calories from Fat45Total Fat
5 gSaturated Fat3 gCholesterol
190 mgTotal Carbohydrate
60 gDietary Fiber5 gSugars40 gProteins
12 gVitamin A15% DVVitamin C30% DVCalcium4% DVIron15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings3Preparation Time45 minutes
Cups of Fruits and Vegetables Per Person: 3.0
IngredientsMeasuresButter2 tbspEggs3Skim or low fat milk½ cupFlour1/3 cupSugar3 tbsp, dividedSalt, optional¼ tspFresh or frozen blueberries (thawed and drained if frozen)1½ cupsGround cinnamon¼ tspSliced bananas½ cupDirectionsPreheat 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.
Fruit: 2; Vegetables: 0; Meat: 1; Milk: 0; Fat: 1; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.