Whole Wheat Pancakes With Fresh Fruit

This is a very healthy recipe that your family will love for breakfast, lunch or dinner. If you wish, heat the fruit with the sweetener, to serve over the pancakes. Use any variety of berries for your topping

• Ready In: 30 mins
• Serves: 3
• Yields: 6-8 pancakes

Ingredients

• 3⁄4 cup whole wheat flour
• 1  teaspoon baking powder
• 1⁄3 cup  toasted sliced almonds
• 1⁄2 cup 1% low-fat milk
• 2  tablespoons honey
• 2  tablespoons  vegetable oil
• 2  egg whites
• 1⁄8 teaspoon cream of tartar
• 1 1⁄4 cups blueberries, rinsed and cleaned
• 2  bananas, sliced
• 1 1⁄4 cups raspberries, rinsed & cleaned
• 4  tablespoons  splenda brown sugar substitute
• 1  cup mascarpone or 2  cups  whipped cream

Directions

1. Combine the flour, baking powder and almonds.
2. Whisk together the honey, milk and oil.
3. Beat the egg whites with the cream of tartar until stiff but not dry.
4. Add milk mixture to the flour, stir gently to form a batter - do not beat or over mix.
5. Fold in the beaten egg whites gently.
6. Let it rest for a few minutes.
7. While it is resting combine your berries and banana with the Splenda. Refrigerate the fruit until ready to serve.
8. Ladle your batter by spoonfuls onto a non stick skillet over medium heat, when bubbles start to form on one side flip and cook the underside.
9. Remove and keep warm in the oven until all the pancakes are cooked.
10. Serve the pancakes with the fruit on top with a generous topping of Mascarpone or whipped cream.