Whole wheat flour and two kinds of berries add an extra helping of nutrition to these hearty pancakes. It’s a breakfast I feel good about eating. —Sarah Haengel, Bowie, Maryland
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- Dash salt
- 1 large egg, room temperature, lightly beaten
- 1-1/4 cups fat-free milk
- 2 tablespoons butter, melted
- 1/2 teaspoon almond extract
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- Optional: Confectioners' sugar and additional fresh berries
Directions
- In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and extract; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; sprinkle with berries. Turn when bubbles form on top. Cook until the second side is golden brown. Garnish with confectioners' sugar and additional berries if desired.
Loading Popular in the Community
Loading Reviews
