Post by Loupy on Apr 18, 2015 13:13:12 GMT -7
An Easy Dessert that is Almost Blueberry Pie...Blueberry Pancake
From: Lisa Cain @ www.snack-girl.com/
If someone rang my doorbell and said, “Hey could you make me dessert?” this blueberry pancake would be the one I would make.
I love that you don’t have to make a crust (or buy one) and all the ingredients are probably already in your pantry. You can make this with other fruit you have around the house like strawberries, apples, pears, blackberries, etc.
If I make this, my kids will demand it for breakfast. They will even get out of bed without complaining or faking that they are sick so they can stay home from school. Hey, it is better for you than Fruit Loops, right?
You don’t need to make it in a cast-iron skillet. I did because I think it looks pretty – any pie pan will work.
Makes 10 servings
Ingredients:
1 cup whole milk (or whatever milk you have)
3 large eggs
¼ cup sugar plus one tablespoon for dusting
½ cup white whole-wheat flour
¼ teaspoon salt
½ teaspoon vanilla
2 tablespoons butter, melted
12 ounces (2 ½ cups) frozen blueberries
Instructions:
Heat oven to 400 F. Butter a 9 inch pie plate or cast-iron skillet.
Put milk, eggs, ¼ cup sugar, flour, salt, and vanilla in a blender and mix until smooth.
Add butter and blend for 30 seconds more.
Place blueberries in bottom of pan and pour batter over them.
Dust with tablespoon of sugar.
Bake for 25 minutes or until top of cake is slightly browned.
Serve warm.
Nutritional Information
3 Points+
For one slice (10 in a pancake)
120 calories,
4.8 g fat,
2.4 g saturated fat,
16.6 g carbohydrates,
11.2 g sugar,
3.8 g protein,
1.4 g fiber,
106 mg sodium,
From: Lisa Cain @ www.snack-girl.com/
If someone rang my doorbell and said, “Hey could you make me dessert?” this blueberry pancake would be the one I would make.
I love that you don’t have to make a crust (or buy one) and all the ingredients are probably already in your pantry. You can make this with other fruit you have around the house like strawberries, apples, pears, blackberries, etc.
If I make this, my kids will demand it for breakfast. They will even get out of bed without complaining or faking that they are sick so they can stay home from school. Hey, it is better for you than Fruit Loops, right?
You don’t need to make it in a cast-iron skillet. I did because I think it looks pretty – any pie pan will work.
Makes 10 servings
Ingredients:
1 cup whole milk (or whatever milk you have)
3 large eggs
¼ cup sugar plus one tablespoon for dusting
½ cup white whole-wheat flour
¼ teaspoon salt
½ teaspoon vanilla
2 tablespoons butter, melted
12 ounces (2 ½ cups) frozen blueberries
Instructions:
Heat oven to 400 F. Butter a 9 inch pie plate or cast-iron skillet.
Put milk, eggs, ¼ cup sugar, flour, salt, and vanilla in a blender and mix until smooth.
Add butter and blend for 30 seconds more.
Place blueberries in bottom of pan and pour batter over them.
Dust with tablespoon of sugar.
Bake for 25 minutes or until top of cake is slightly browned.
Serve warm.
Nutritional Information
3 Points+
For one slice (10 in a pancake)
120 calories,
4.8 g fat,
2.4 g saturated fat,
16.6 g carbohydrates,
11.2 g sugar,
3.8 g protein,
1.4 g fiber,
106 mg sodium,
