Baked Blueberry Pancake Recipe
- 2 cups pancake mix
- 1-1/2 cups fat-free milk
- 1 egg
- 1 tablespoon canola oil
- 1 teaspoon ground cinnamon
- 1 cup fresh or frozen blueberries
- Butter and maple syrup
- 1. In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.
- 2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup. Yield: 6 servings.
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.
Reviews for Baked Blueberry Pancake
"Quick and easy. We liked the fact that it wasn't too sweet."
"This didn't taste bad, but we didn't enjoy it very much either. It was easy - I will give it that. I just didn't think it had a lot of taste."
"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."
"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."
"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!"
"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."
"This is a quick and easy way to make pancakes without having to tend to the griddle. The whole family enjoys it!"