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Whole Wheat Pancakes with Fresh Fruit

Kick up the health quotient by serving whole-wheat pancakes topped with colorful, fresh blueberries, blackberries, raspberries, and strawberries.

Ingredients: 

2 cups whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 cups whole milk

2 eggs

2 Tbsp. vegetable oil

1 cup fresh berries (raspberries, blueberries, blackberries, Markon First Crop Strawberries)

Powdered sugar (garnish)

Instructions: 

In small mixing bowl combine flour, baking powder, and salt. In separate mixing bowl whisk together the milk, eggs, and oil. Lightly fold the dry mix with the wet until just combined; do not over-mix. Spoon pancake mix (6-inch diameter) onto hot pan or griddle. Once small bubbles begin to form, flip pancake and cook for one minute to cook through.


Place two pancakes on a medium plate; top with 1/4 cup fresh berries. Garnish with a dusting of powdered sugar.

Number of Servings: 
4
Contributed by: 
Markon Member Chef Chris Casson
Meal Type:
Spring
Summer
Breakfast

Nutritional Information

Serving Size 250 grams
Calories 90
%Daily Value*
Total Fat 3g4%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 4g1%
Sodium 190g8%
Total Carbohydrate 13g5%
Dietary Fiber 2g7%
Total Sugars 2g
Includes 0g Added Sugars0%
Protein 3g
Vitamin D 0.4mcg2%
Calcium 40mg4%
Iron 0.6mg4%
Potassium 120mg2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.