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For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois
This recipe is:
Quick
Diabetic Friendly
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (calculated without butter and syrup) equals 200 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 527 mg sodium, 34 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Baked Blueberry Pancake in Simple & Delicious January/February 2009, p30
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Reviewed on Feb. 16, 2011 by Labattsmom
I don't have a pan that size, so I used a 9x13 pan. I had to inrease the cooking time by a few minutes, but it was absolutely delicious. Thank you.
Reviewed on Aug. 02, 2010 by mabrossman
I was looking for a quick blueberry pancake recipe. This is it. And it is delicious! I added vanilla and more blueberries, because you can never have too many blueberries in your pancake! I will definitely make this again.
Reviewed on May. 16, 2010 by peepcat
We loved this recipe. So easy. I added a little vanilla, a little cardamom and 2 tbsp of milled flaxseed to up the fiber. Used agave nectar instead of syrup...oh my, yumminess!
Reviewed on Oct. 11, 2009 by Lallybroch@wi.rr.com
Our family loves this recipe. My Brownies made it on a camping trip. We like to make these pancakes and freeze them. Then the kids can microwave them in the morning before school. These pancakes are a real time saver and much more nutritious than commercially made breakfast items.
Reviewed on Sep. 06, 2009 by Lisateachs2
This is a quick and easy way to make pancakes without having to tend to the griddle. The whole family enjoys it!
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