Whole-Wheat Buttermilk Pancakes with Fruit
Nutrition Information (per serving)
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
- 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.
- 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.
- Serve 3 pancakes topped with 2 tablespoons of maple syrup.