Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Cups of Fruits and Vegetables Per Person: 3.0
Ingredients and Preparation
Skim or low fat milk
3 tbsp, divided
Fresh or frozen blueberries (thawed and drained if frozen)
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.
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