Mixed Fruit Oven Pancake

Recipe

Breakfast
Mixed Fruit Oven Pancake

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Recipe Data

2
Servings

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    c.Hy-Vee flour
    2 tsp.Hy-Vee sugar, divided
    ¼ tsp.Hy-Vee salt
    c.Hy-Vee skim milk
    2Hy-Vee large eggs
    ½ tsp.almond extract
    ¼ c.quartered strawberries
    ¼ c.sliced, quartered red grapes
    ¼ c.sliced, quartered peeled kiwi
    ¼ c.blueberries
    ½ tsp.Hy-Vee cinnamon
    ½ c.Hy-Vee fat-free yogurt

    Directions

    1. Preheat oven to 400 degrees.
    2. Grease a round 8-inch pan. Heat pan in oven for 5 minutes.
    3. Beat flour, 1 tsp sugar, salt, milk, eggs and almond extract with a mixer until smooth. Pour into hot pan.
    4. Bake 15 to 20 minutes or until puffed and edges are brown.
    5. Meanwhile, stir together strawberries, grapes, kiwi, blueberries, remaining 1 tsp sugar and cinnamon.
    6. Immediately after removing pancake for the oven, layer yogurt and fruit mixture into sunken pancake center. Serve.

    Nutrition facts

    Servings

    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 215mg
    • Sodium: 420mg
    • Total Carbohydrates: 45g
    • Protein: 14g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 60%
    0%
    Iron 10%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee HealthMarket, September 2008.