Recipe For Whole Wheat Mixed Berry Pancakes

Whole Wheat Berry Pancakes With Maple Cinnamon Yogurt

The berries I bought at the beginning of the week were soft by the weekend, so I used them to make these whole wheat pancakes. The fruit adds natural sweetness, so you don't need much sugar in the batter. And instead of dousing them in a river of maple syrup, I increased the protein by making my own creamy maple-flavored yogurt sauce. They were outstanding and a huge hit with the fam.

Keep reading to see my easy recipe and find out how much this breakfast will run you in calories.

Whole Wheat Mixed Berry Pancakes With Maple Cinnamon Yogurt

Ingredients

Pancakes:
1 1/4 cups whole wheat flour
1/4 cup ground flaxmeal
2 teaspoons baking powder
1 egg
1 cup skim milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon brown sugar
1 cup mixed fresh berries

Yogurt sauce:
6 ounce container of plain Greek yogurt
2 tablespoons skim milk
2 teaspoons maple syrup
1 teaspoon cinnamon

Directions

  1. Mix together the flour, flaxmeal, and baking soda in a bowl and set aside.
  2. In another bowl, beat together the egg, milk, salt, and brown sugar until mixed well. Stir in the dry ingredients and the fresh berries.
  3. Place a skillet over medium heat and spray lightly with cooking spray.
  4. While the pan is heating up, mix together the yogurt, milk, maple syrup, and cinnamon in a small bowl. Set aside.
  5. Drop 1/4 cup of the batter on the pan per pancake. Cook until bubbly, about 1 1/2 minutes. Flip and continue cooking until golden brown. Makes about 12 pancakes.
  6. Place three pancakes on a plate and pour 1/4 of the yogurt sauce on top. Add fresh berries and enjoy. Serves four.



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