Blueberry-filled Dutch Pancake

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	1/3 of recipe
Calories	320
Calories from Fat	45
Total Fat	5 g
Saturated Fat	3 g
Cholesterol	10 mg
Sodium	190 mg
Total Carbohydrate	60 g
Dietary Fiber	5 g
Sugars	40 g
Proteins	12 g
Vitamin A	15% DV
Vitamin C	30% DV
Calcium	4% DV
Iron	15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	3
Preparation Time	45 minutes

Cups of Fruits and Vegetables Per Person: 3.0

Ingredients and Preparation

Ingredients	Measures
Butter	2 tbsp
Eggs	3
Skim or low fat milk	½ cup
Flour	1/3 cup
Sugar	3 tbsp, divided
Salt, optional	¼ tsp
Fresh or frozen blueberries (thawed and drained if frozen)	1½ cups
Ground cinnamon	¼ tsp
Sliced bananas	½ cup

Directions
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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