Nutrition Facts
Serving Size1/3 of recipe
Calories320
Calories from Fat45
Total Fat5 g
Saturated Fat3 g
Cholesterol10 mg
Sodium190 mg
Total Carbohydrate60 g
Dietary Fiber5 g
Sugars40 g
Proteins12 g
Vitamin A15% DV
Vitamin C30% DV
Calcium4% DV
Iron15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings3
Preparation Time45 minutes

Cups of Fruits and Vegetables Per Person: 3.0

Ingredients and Preparation
IngredientsMeasures
Butter2 tbsp
Eggs3
Skim or low fat milk½ cup
Flour1/3 cup
Sugar3 tbsp, divided
Salt, optional¼ tsp
Fresh or frozen blueberries (thawed and drained if frozen)1½ cups
Ground cinnamon¼ tsp
Sliced bananas½ cup
  1. Directions
  2. Preheat oven to 450ºF.
  3. Place butter in a 9 inch pie plate.
  4. Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.
  5. Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon of sugar and salt until smooth.
  6. Pour batter into plate; bake for 8 minutes.
  7. Reduce heat to 375ºF. Bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.
  8. While that is baking, combine blueberries with the remaining 2 tablespoons sugar and cinnamon in a small bowl.
  9. Remove pancake from oven; scatter bananas over pancake.
  10. Spoon blueberries over bananas. Cut into wedges; serve immediately.
  11. For more servings, double all ingredients; bake in 13 x 9 x 2 inch baking pan about 20-25 minutes at 425°F.