Almond Berry Pancakes Recipe

Almond Berry Pancakes Recipe photo by Taste of Home

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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, Yokohama, Japan

This recipe is:

Quick

Diabetic Friendly

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Almond Berry Pancakes Recipe

Prep: 15 min. Cook: 5 min./batch

Yield: 5 Servings

15 5 20

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
Dash salt
1 egg, 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

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. Yield: 10 pancakes.

Nutritional Facts 2 pancakes equals 239 calories, 6 g fat (3 g saturated fat), 56 mg cholesterol, 262 mg sodium, 40 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Originally published as Almond Berry Pancakes in Simple & Delicious August/September 2012, p55

Trick for Fluffy Pancakes & Waffles

For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. —Jonelle W., Trenton, Michigan