Banana Blueberry Baked Pancake
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 medium banana mashed plus enough nonfat milk to make 1 2/
- 1 cup blueberries (i used frozen mini blueberries you may want to use more if you’re using normal sized berries (see note))
- Carbohydrate 19.0992941887332 g
- Cholesterol 49.8573437482228 mg
- Fat 7.49758982383402 g
- Fiber 0.633916678648862 g
- Protein 4.79975945600779 g
- Saturated Fat 1.38640571627803 g
- Serving Size 1 1 (74g)
- Sodium 348.47233370987 mg
- Sugar 18.4653775100843 g
- Trans Fat 0.428027403741507 g
- Calories 165 calories
Preheat oven to 350°F. Spray a 9x13†baking dish with cooking spray. Whisk flour, sugar, baking powder, and salt in a large bowl. Set aside. Place a banana in a large measuring cup and mash it with a fork. Add milk, a little bit at a time, stirring it into the banana, until the level in the measuring cup is 1 2/3 cup total (milk and banana). Whisk in the eggs, vanilla, and oil. (I like to use a 4 cup measuring cup and just whisk it all in there, but you can use a bowl if your measuring cup isn’t big enough to hold all the liquid.) Pour milk mixture into the dry ingredients and whisk until smooth. Stir in blueberries and pour into prepared pan. Bake for 22-25 minutes, until it starts to get slightly golden around the edges and is no longer wet-looking in the center. It won’t get very brown on top. Cool slightly before serving with syrup. Eat warm, or slice and store in an airtight container in the refrigerator. Or place in ziploc baggies and freeze for up to 1 month. Great for reheating in the microwave for fast breakfasts!
