|Serving Size||1/3 of recipe|
|Calories from Fat||45|
|Total Fat||5 g|
|Saturated Fat||3 g|
|Total Carbohydrate||60 g|
|Dietary Fiber||5 g|
|Vitamin A||15% DV|
|Vitamin C||30% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Preparation Time||45 minutes|
Cups of Fruits and Vegetables Per Person: 3.0
|Skim or low fat milk||½ 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|
- 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.
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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.