• Blueberry-filled Dutch Pancake

    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
    1. Preheat oven to 450ºF.
    2. Place butter in a 9 inch pie plate.
    3. Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.
    4. Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon of sugar and salt until smooth.
    5. Pour batter into plate; bake for 8 minutes.
    6. Reduce heat to 375ºF. Bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.
    7. While that is baking, combine blueberries with the remaining 2 tablespoons sugar and cinnamon in a small bowl.
    8. Remove pancake from oven; scatter bananas over pancake.
    9. Spoon blueberries over bananas. Cut into wedges; serve immediately.
    10. For more servings, double all ingredients; bake in 13 x 9 x 2 inch baking pan about 20-25 minutes at 425°F.

    Diabetic ExchangeFruit: 2; Vegetables: 0; Meat: 1; Milk: 0; Fat: 1; Carbs: 2; Other: 0Diabetic 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.

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