Double Fruit Whole Wheat Pancakes

Add fruit and vegetables whenever, possible, and this recipe is no exception. A good way to get in your 5 servings of fruit! The whole wheat flour adds fiber and vitamin E.

• Ready In: 20 mins
• Serves: 5
• Yields: 5 pancakes

Ingredients

• 1⁄3 cup all-purpose flour
• 1⁄3 cup whole wheat flour
• 1  tablespoon sugar
• 1  teaspoon baking powder
• 1⁄2 cup low-fat buttermilk
• 2  tablespoons  vegetable oil
• 1  egg
• 1  cup blueberries (or any berries)
• 3⁄4 cup strawberry, sliced
• 1⁄2 cup banana, sliced

Directions

1. In a medium bowl combine the 2 flours, 1 tablespoon sugar and baking powder.
2. In a measuring cup combine the buttermilk, oil and egg. Mix well.
3. Add the wet ingredients to the dry and mix until just combined.
4. Combine the fruit, add to the batter.
5. Heat a large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup of batter for each pancake, spread to flatten. Cook for 3-4 minutes or until bubbles appear on the surface and the bottom is lightly brown.
6. Turn pancakes and cook for 1-2 minutes longer until golden.
7. Serve immediately. Keep warm by transferring to a 200 degree F oven.
8. You can also puree the remaining fruit and serve with pancakes as a topping instead of maple syrup.