01 09 10 Tweet Dietitians Eat Chocolate Too: Breakfast Leftovers

Monday, June 6, 2011

Breakfast Leftovers

Can't figure out what to use leftover pancake batter for?

Blueberry Breakfast Bake

1/2 cup pancake batter
4 slices of Nature's Own Light Bread, crumbled (or any low calorie bread, English muffin etc.)
3/4 Cup of the light vanilla almond milk (it should have 40 calories per serving)
1 TBS low fat sour cream, can substitute low fat butter spread or 1/4 c. applesauce or 1/2
mashed banana
1 cup blueberries
1/4 c slivered almonds or any crushed nut you like
2 tsp cinnamon

Put liners in a cupcake pan and pre-heat oven to 350 degrees F.  Combine all the incredients
adding more almond milk if necessary.  Bake for 15-20 minutes until an inserted toothpick
comes out clean.

Nutritional information:
Serves 4
1 serving = 3 muffins
168 Calories, 4 g protein, 6 g fiber, ~25 g CHO or 2 servings of carbs per the diabetic meal
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