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Almond Berry Pancakes

Whole wheat flour and two kinds of berries add an extra helping of nutrition to these hearty pancakes. It’s a breakfast I feel good about eating. —Sarah Haengel, Bowie, Maryland
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    10 pancakes

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • Dash salt
  • 1 large egg, room temperature, lightly beaten
  • 1-1/4 cups fat-free milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon almond extract
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • Optional: Confectioners' sugar and additional fresh berries

Directions

  • In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and extract; stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; sprinkle with berries. Turn when bubbles form on top. Cook until the second side is golden brown. Garnish with confectioners' sugar and additional berries if desired.
Nutrition Facts
2 pancakes: 239 calories, 6g fat (3g saturated fat), 56mg cholesterol, 262mg sodium, 40g carbohydrate (16g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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