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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 515
% Daily Value**
Total Fat 18g
Saturated Fat 9g
Unsaturated Fat 2g
Cholesterol 148mg
Sodium 1241mg
Total Carbohydrate 70g
Dietary Fiber 3g
Sugars 22g
Protein 19g
Vitamin A  10%Vitamin C  31%
Calcium  31%Iron  21%
Potassium  14%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Breakfast Fruit Pancakes

Recipe Tags: Fruit Recipes

Date Added: June 11, 2009


1 3/4 Cups All-Purpose Flour PLUS:
1 Tablespoon Sugar for sprinkling
Cup Blueberries
2 Teaspoons Baking Soda in 2/3 c water
3 Cups Buttermilk or sweet milk
1 Dash Salt (1 tsp)
3 Tablespoons Vegetable Oil plus extra for
2 Eggs beaten
Cup Pineapple crushed
3/4 Cup Oatmeal old fashioned
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1. The pineapple should be well drained.

2. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl.

3. Fold in the flour, oatmeal, sugar, baking soda and salt.

4. Stir until just combined but the batter is not smooth.

5. Stir in the vegetable oil, drained pineapple and blueberries.

6. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating.

7. Ladle on 1/2 cup of batter for each pancake.

8. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 31% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Pineapple, Butter, Gluten, Blueberries, Natural Sweeteners allergies.
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