Fruity Wheat Pancakes
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
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 275°F 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)
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 275°F 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)