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.
Diabetic Exchange
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.