Blueberry Pancake Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 176.8
- Total Fat: 4.3 g
- Cholesterol: 160.6 mg
- Sodium: 81.4 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 3.7 g
- Protein: 10.0 g
View full nutritional breakdown of Blueberry Pancake Bake calories by ingredient
Introduction
Revamped version from one of my kid's cookbooks! Revamped version from one of my kid's cookbooks!Number of Servings: 4
Ingredients
-
Blueberries, fresh, 1 cup (remove)
*Splenda, 12 tsp (remove)
*Whole Wheat Flour, 0.75 cup (remove)
Vanilla Extract, 1 tsp (remove)
Egg, fresh, 3 large (remove)
Milk, nonfat, 1 cup (remove)
Directions
Preheat oven to 400
Spray pie plate with non-stick cooking spray. Layer blueberries on the bottom of the pie plate.
Mix the splenda, milk, eggs and flour in a medium bowl until well blended. Pour on top of the blueberries.
Bake for 30 minutes.
Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CLYNNEABAIRD.
Spray pie plate with non-stick cooking spray. Layer blueberries on the bottom of the pie plate.
Mix the splenda, milk, eggs and flour in a medium bowl until well blended. Pour on top of the blueberries.
Bake for 30 minutes.
Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CLYNNEABAIRD.