Ingredients for Whole Wheat Pancakes With Fresh Fruit
- Whole Wheat Flour
- 2 tsp baking powder
- Toasted Sliced Almonds
- 1% Low Fat Milk
- 1/4 cup honey
- Vegetable Oil
- 2 large egg whites
- 1/4 tsp cream of tartar
- Blueberries
- Bananas
- Raspberries
- Brown Sugar Substitute
- Mascarpone
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How to Make Whole Wheat Pancakes With Fresh Fruit
- Preheat oven to 200°F (93°C) and lightly grease a baking sheet to keep pancakes warm.
- In a large bowl, whisk together 2 cups whole wheat flour, 2 tsp baking powder, and 1/2 cup sliced almonds.
- In a separate bowl, whisk together 1/4 cup honey, 1 1/2 cups milk, and 2 tbsp vegetable oil.
- In a clean bowl, beat 2 large egg whites with 1/4 tsp cream of tartar until stiff peaks form.
- Gently fold the wet ingredients (milk mixture) into the dry ingredients (flour mixture). Mix until just combined – do not overmix.
- Gently fold in the beaten egg whites until just incorporated.
- Let the batter rest for 5 minutes.
- While the batter rests, combine 2 cups mixed berries (strawberries, blueberries, raspberries, etc.) and 1 ripe banana, sliced, with 2 tbsp Splenda or your preferred sweetener in a bowl. (Optional: Gently heat the fruit mixture on the stovetop for a few minutes to soften the fruit and blend the flavors.)
- Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Transfer cooked pancakes to the prepared baking sheet in the oven to keep warm while you cook the remaining batter.
- Serve immediately, topped generously with the fresh berry mixture and a dollop of mascarpone cheese or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
130g
Fat
11g
Carbs
23g
