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Baked Blueberry Pancake

Name: Baked Blueberry Pancake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 2 cups pancake mix; 1-1/2 cups fat-free milk; 1 large egg; 1 tablespoon canola oil; 1 teaspoon ground cinnamon; 1 cup fresh or frozen blueberries; Butter and maple syrup

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois

Baked Blueberry Pancake Recipe photo by Taste of Home

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Ingredients

2 cups pancake mix
1-1/2 cups fat-free milk
1 large egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup

Directions

In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.
Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 each: 200 calories, 4g fat (1g saturated fat), 36mg cholesterol, 527mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.