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Almond Berry Pancakes

 Almond Berry Pancakes
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
5 ServingsPrep: 15 min. Cook: 5 min./batch

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • Dash salt
  • 1 Eggland's Best 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.