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Fruity Puff Oven Pancakes

 
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12

Fruity Puff Oven Pancakes recipe

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

Pancakes
60 ml butter
4 large eggs
158 ml milk
158 ml pancake mix
*
Fruit topping
289 ml/g assorted fruits
59 ml powdered sugar

Directions

Preheat oven to 450.

Melt 2 tablespoons butter in each of two 9" pie plates or cast-iron pans in oven.

In blender, combine eggs, milk, and pancake mix.

Pour batter into pie plates.

Bake about 18 minutes, until pancakes are puffy and browned.

Do not open oven while pancakes are cooking.

Spoon fruits on top of each warm Puff Oven Pancake.

Drizzle a bit lemon juice over top of each warm Puff Oven Pancake if desired.

Sprinkle powdered sugar over top.

Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 63358% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 502mg 167%
Sodium 351mg 15%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 26%
Sugars g
Protein 36g
Vitamin A 32% Vitamin C 42%
Calcium 21% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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