Emprimir
Correo Electrónico
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Ingredientes
- 1 Tbsp. butter
- 3 x Large eggs
- 1/2 c. skim or possibly lowfat lowfat milk
- 1/3 c. all-purpose flour
- 3 Tbsp. sugar, divided
- 1/4 tsp salt optional
- 1 1/2 c. fresh or possibly frzn blueberries thawed, and liquid removed, if frzn
- 1/4 tsp grnd cinnamon
- 1/2 c. sliced bananas
Direcciones
- Preheat oven to 450 degrees. Place butter in a 9-inch pie plate or possibly a 9- or possibly 10-inch ovenproof skillet. Heat butter in oven, about 5 min; tilt plate to coat proportionately with butter.
- Meanwhile, in a medium bowl combine Large eggs, lowfat milk, flour, 1 Tbsp. of the sugar and the salt till smooth. Pour batter into plate; bake for 8 min. Reduce heat to 375 degrees; bake till pancake is golden and sides are puffy, about 8 to 10 min longer.
- While which is baking, combine blueberries with the remaining 2 Tbsp. sugar and the cinnamon in a small bowl.
- Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 2 servings | |
| Calories 409 | |
| Calories from Fat 122 | 30% |
| Total Fat 13.79g | 17% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 463mg | 19% |
| Potassium 388mg | 11% |
| Total Carbs 59.43g | 16% |
| Dietary Fiber 3.9g | 13% |
| Sugars 36.08g | 24% |
| Protein 14.63g | 23% |
