Baked Pancakes with Berries & Cinnamon

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.8
  • Total Fat: 14.9 g
  • Cholesterol: 238.3 mg
  • Sodium: 79.5 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 9.0 g

View full nutritional breakdown of Baked Pancakes with Berries & Cinnamon calories by ingredient
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This is for phase 3 on the Low Carb Lifestyle This is for phase 3 on the Low Carb Lifestyle
Number of Servings: 4


    4 Large Eggs
    1/2 cup 2% milk
    1/3 cup oat flour
    Pinch of salt
    3 TBS unsalted butter, softened
    1/8-1/4 tsp cinnamon
    3 TBS fruit spread (strawberry, blueberry, raspberry)


In a blender, combine eggs, milk, flour, and salt. Process until smooth, about 15 seconds. Remove to a medium bowl, cover, and let rest for 45-60 minutes at room temperature. Meanwhile preheat over to 375 degrees.

Heat 2 TBS of the butter in a 9" oven safe skillet over medium heat and cook until frothy. Pour in the egg-flour mixture. Place in the oven and bake until puffy and set, 14-16 minutes.

Remove from the oven and sprinkle with cinnamon. Spread the fruit over the pancake, and dot with the remaining 1 TBS butter. Using a spatula, fold the pancake in half or roll it up and slide it onto a platter. Slice into 4 pieces.

Makes 4 servings. 241 clories per serving. 17 g carbs. 9g protein. 15g fat. 7g saturated fat. 238 mg cholesterol. 83mg sodium. 1g fiber.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYDICE.

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