This oven-baked pancake with fresh blueberries serves 6 and is a great breakfast or brunch alternative to flipping individual pancakes on the stovetop.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 6
Calories: 182
Author: Peter | Simple Nourished Living
Ingredients
1-¼cupsall-purpose flour
1tablespoonTruvia Baking Blend
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
3tablespoonsunsalted butter, divided
1-¼cupslow-fat buttermilk
2largeeggs, separated
1-½cupsfresh blueberries
Optional Toppings:
Maple syrup, fresh blueberries (or other fruit), non-fat Greek yogurt, light whipped topping, powdered sugar, etc.
Instructions
Place 10-inch cast iron skillet (or nonstick oven-safe pan) on rack in upper third of oven and heat to 375F degrees.
In a large mixing bowl, whisk together the flour, Truvia, baking powder, baking soda and salt.
In a small microwavable bowl, melt 2 tablespoons butter in 10-second increments (to prevent burning) until completely melted, about 30 seconds total.
In a medium bowl, combine the melted butter with the buttermilk. Separate the two eggs, whisking the yolks into the buttermilk mixture, and the egg whites in separate bowl.
Stir the buttermilk mixture into the dry flour mixture with a spatula just until the flour is mostly moistened. Fold in the egg whites just until incorporated, being careful not to overmix.
Allow the batter to rest for 10 minutes.
Remove the heated skillet from the oven and place the remaining 1 tablespoon butter in the skillet. Coat the bottom and sides of skillet/pan by swirling the butter around.
Pour the batter into the prepared skillet/pan and spread evenly.
Sprinkle the blueberries over the batter.
Bake the pancake until golden, about 20 - 25 minutes.
Remove pan/skillet from oven and cool for 1 - 2 minutes before cutting into 6 wedges. Serve with your favorite toppings, if desired.
Recipe Notes
Prepare this pancake ahead of time by measuring the dry ingredients (flour, sweetener, baking powder, baking soda and salt) into an airtight container. May be stored at room temperature for up to 3 months.Serving size: ⅙th of recipeClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Oven-Baked Blueberry Pancake
Amount Per Serving (1 /6th of recipe)
Calories 182Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Carbohydrates 23.3g8%
Fiber 1.2g5%
Protein 5.6g11%
* Percent Daily Values are based on a 2000 calorie diet.