Almond Berry Pancakes
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
YIELD: 10 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, Bowie, Maryland
Ingredients
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3/4 cup all-purpose flour
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1/2 cup whole wheat flour
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1/4 cup sugar
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2 teaspoons baking powder
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Dash salt
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1 large egg, room temperature, lightly beaten
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1-1/4 cups fat-free milk
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2 tablespoons butter, melted
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1/2 teaspoon almond extract
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1/2 cup fresh raspberries
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1/2 cup fresh blueberries
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Optional: Confectioners' sugar and additional fresh berries
Directions
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1.
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.
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2.
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.
Nutrition Facts
2 pancakes: 239 calories, 6g fat (3g saturated fat), 56mg cholesterol, 262mg sodium, 40g carbohydrate (16g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
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