Blueberry Puff Pancake {Recipe}

“This post is part of a compensated campaign with Mom It Forward Blogger Network and Honey Bunches of Oats but all my opinions are my own."

Healthy eating does not have to be boring. It doesn't have to be gross. It doesn't have to be plain. Now that I'm officially on the weight loss train {I am down 5.2lbs this week!!!} I am always looking for fun ways to make low calorie meals. It can be tricky because typically everything that is yummy is usually high in calories. But you can take something as simple as a pancake and make a relatively low calorie breakfast option.

I saw the recipe for a puff pancake a while ago and pinned it to my food board on Pinterest eons ago. I've always wanted to make it so when I was contacted by US Highbush Blueberry Council to create a recipe using their frozen blueberries I knew just what I was going to make.

Ingredients Serves 4

1. 3 tbsp butter
2. 3 egg
3. 3⁄4 cup all-purpose flour
4. 3⁄4 cup milk, heated 20 to 30 seconds in the microwave {I used almond mil for added sweetness}
5. 1 tbsp sugar, plus 1 teaspoon
6. 2 tsp vanilla extract
7. 1 pinch salt
8. 1 pt frozen blueberries
9. 1 tsp sugar
10. 1⁄2 tsp fresh lemon zest
11. 2 tbsp powdered sugar

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the butter in a large saute pan and place in the oven to melt.
3. Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
4. Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes or until the pancake is puffed in the center and golden brown along the edges.
5. While the Dutch baby bakes, in a small bowl, combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat and set aside to marinate.
6. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.

This delicious little treat was only 259 calories for 1/4 of the recipe {which was a plenty big enough serving size}.  I added some chocolate chips to Kendall's {per her request} and it was a huge hit!  The frozen blueberries were a little bit tart, mixed with the sweetness of the pancake and powdered sugar, it was delicious!  I will definitely be making this again.

Later that day Kendall and I got a little bit goofy with the blueberries and made a fun, kid-friendly snack.  She loved it so much that I ended up making her three different happy faces.

Cute, huh?

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