Strawberry Banana Oven Pancake
Bread-like but moist, this delicious oven pancake with oats makes a hearty breakfast, and it's easier to make than regular pancakes.
Yields: 4 Servings
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Ingredients
| 1⁄2 | c | chopped strawberries |
| 1 | banana (sliced) | |
| 3⁄4 | c | quick-cooking oats |
| 1 | c | Stonyfield Organic Low Fat Strawberry Yogurt |
| 1⁄4 | c | Stonyfield Organic Fat Free Skim Milk |
| 2 | eggs (lightly beaten) | |
| 1⁄4 | c | brown sugar |
| 1⁄4 | tsp | cinnamon |
Directions
Preheat oven 350°.
Grease and flour a 9 inch pie pan.
Layer strawberries and bananas in the bottom of the pan.
In a blender, combine oats, yogurt, milk, eggs, brown sugar and cinnamon.
Pour batter over fruit.
Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cut into wedges and serve with a dollop of your favorite Stonyfield Yogurt.
Nutrition Information
|
160
CALORIES
|
2.5g
TOTAL FAT
|
6g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
160
25
|
||
| % Daily Value* | ||
| Total Fat | 2.5g | |
| Saturated Fat | 0.5g | |
| Trans Fat | 0g | |
| Cholesterol | 75mg | |
| Sodium | 50mg | |
| Total Carbohydrate | 29g | |
| Dietary Fiber | 2g | |
| Sugars | 19g | |
| Protein | 6g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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