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, room temperature; 1 tablespoon canola oil; 1 teaspoon ground cinnamon; 1 cup fresh or frozen blueberries; Butter and maple syrup

Total Time Prep/Total Time: 20 min.

Yield 6 servings

Test Kitchen Approved

For a quick breakfast, I make this pancake while I fix supper the night before, and then I cut them into squares or triangles. In the morning, I top them with butter and syrup before placing them in the microwave. The pancake recipe is innovative and takes most of the fuss out of making breakfast. —Norna Detig, Lindenwood, Illinois

Ingredients

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

Directions

In a large bowl, combine 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.

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.

Recipe Creator