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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 300.8
  • Total Fat: 7.4 g
  • Cholesterol: 53.6 mg
  • Sodium: 1,377.7 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 9.9 g

View full nutritional breakdown of Fruity Wheat Pancakes calories by ingredient
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Fruity Wheat Pancakes

Submitted by: ARIVENDI
Fruity Wheat Pancakes

Introduction

My guy and I love these pancakes. You can make them full whole wheat if you like. They are nice and soft! We used cranberries, but bananas or any other fruit are a good substitute! My guy and I love these pancakes. You can make them full whole wheat if you like. They are nice and soft! We used cranberries, but bananas or any other fruit are a good substitute!
Number of Servings: 4

Ingredients

    1/2 cup berries
    1 tsp sugar


    1 cup all-purpose flour
    1/2 cup whole wheat flour
    3 tsp baking powder
    1 tsp baking soda
    1 tsp salt
    1 Tbsp sugar
    1 tsp vanilla extract
    1 1/2 milk (2% included in calories)
    1 egg
    3 Tbsp butter or margarine, melted (blue bonnet light)

Tips

Milk at room temperature will keep butter from being too difficult to mix.


Directions

In a small bowl, microwave 1/2 cup fresh berries with 1 tsp of sugar for 1 min.

In a bowl add flour, baking soda, baking powder, salt, and sugar. Whisk together until blended evenly.

In a separate, larger bowl, mix together butter, milk, egg, and vanilla extract. Slowly add the dry mixture to the batter until it blends well.

Cook on non-stick electric griddle at 275F or lightly greased pan on medium heat. When pancakes bubble in the middle, carefully flip.

Serving Size:4 pancakes (1/4 cup batter = 1 pancake)






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