Guilt-free Dutch Pancake

My husband and I used to go out for breakfast all the time.  Now we try to eat at home so we can reduce our spending (and our waistlines). When I saw a recipe for a healthier version of a dutch pancake, I knew I had to try it. I’ve only made pancakes on the griddle, and this dutch baby is less labor intensive. It does take a little longer since it has to bake in the oven, but once you pour the batter in you only have to wait for it to puff up and be delicious.

Blueberry Dutch Baby Pancake (Serves 4- 1/4 of pancake with 2 T yogurt)

Nutritional Info for 1 serving: 200 calories, 6g fat, 27g carb, 8g sugar, 1g fiber, 10g protein

Materials:

  • 2 teaspoons butter
  • 1 cup fat-free milk
  • 3/4 cup flour
  • 1/2 cup egg substitute (I used 2 eggs)
  • 1 tablespoon canola oil
  • 1/8 teaspoon ground cinnamon
  • pinch salt
  • 3/4 cup fresh or frozen blueberries (I used frozen, but added more than 3/4C)
  • 2 teaspoons confectioners’ sugar
  • 1/2 cup plain fat-free Greek yogurt

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