Whole-Wheat Buttermilk Pancakes with Fruit

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
365
protein 
10 g
sodium 
469 mg
carbohydrates 
70 g
fat 
6 g
fiber  
4 g
cholesterol 
54 mg
Servings 
6
Ingredients 

½ cup bread flour
½ cup whole-wheat flour
¼ cup cane sugar
¼ tsp sea salt
1½ tsp aluminum free baking powder
1 tsp baking soda
1 lg egg
¼ – ½ cup 2% milk
1 Tbsp canola oil
1 cup buttermilk
1 cup berries or chopped fruit (Blueberries and bananas work well.)
12 Tbsp pure maple syrup

Instructions 
  1. In a large bowl, combine all dry ingredients. In a medium bowl, combine remaining wet ingredients and mix well. Add wet ingredients to dry ingredients and mix until smooth.
  2. Lightly coat a griddle or large sauté pan with canola oil. Place on burner over medium heat until hot. Portion approximately 3 tablespoons batter on griddle and sprinkle with 1 tablespoon of fruit. Cover fruit with 1 additional tablespoon batter and cook until bubbles form. Flip and cook other side to golden brown.
  3. Serve 3 pancakes topped with 2 tablespoons of maple syrup.

"If you want to prepare this recipe the day before, simply combine all dry ingredients as well as the wet ingredients separately and store overnight. Mix them together just prior to making the pancakes."

Watch a video demonstration of this recipe

"If you want to prepare this recipe the day before, simply combine all dry ingredients as well as the wet ingredients separately and store overnight. Mix them together just prior to making the pancakes."
Reference(s) 
American College of Sports Medicine
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.