Baked Blueberry Lemon Ricotta Pancake

Baked Blueberry Lemon Ricotta Pancake
Baked Blueberry Lemon Ricotta Pancake
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 3/4 c. all-purpose flour
    • 1/4 c. granulated sugar
    • 1/2 tsp. salt
    • 1 c. milk
    • 2 T. grated lemon zest
    • 2 T. lemon juice
    • 1/2 tsp. vanilla
    • 1/3 c. ricotta cheese
    • 5 large eggs
    • 1 c. fresh blueberries
    • 1/4 c. butter

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 310 % Daily Value *
    • Total Fat: 7 g 10.08%
    • Saturated Fat: 3 g 15.63%
    • Trans Fat: 0 g %
    • Cholesterol: 12 mg 3.97%
    • Sodium: 436 mg 18.15%
    • Calcium: 290 mg 28.96%
    • Potassium: 330 mg 9.42%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 25.33%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 51 g %
    • Dietary Fiber: 4 g 17.44%
    • Sugar: 19 g
    • Protein: 12 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 20.08%
    • Vitamin C 128.33%
    • Vitamin D 7.5%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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