Healthy Pancake Recipe:
Whole Wheat Berry Pancakes
Photo: Young Yun
Try this healthy pancake recipe with any kind of berry that is in season. Not only are blueberries and strawberries have among the highest antioxidants per serving you can get, helping reduce your risk of cancer.
Besides containing more vitamins and minerals than white flour, whole wheat flour contains more fiber, aiding in digestion and giving you a greater sense of fullness that will last throughout the morning.
Though this healthy pancake recipe calls for you to mix the berries into the batter, reserve just a few to decorate the top of your pancakes to make them picture-perfect!
Whole-Wheat Berry Pancakes
| Yield | 5 |
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| Prep Time | 5 minutes |
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| Cook Time | 10 minutes |
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Ingredients
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 1/4 cups milk
- 1/2 teaspoon sea salt
- 1 tablespoon evaporated cane juice
- 1/2 cup blueberries or strawberries
Instructions
- Thoroughly mix together the flour, baking powder, sugar, and salt in a large bowl and set aside. In a separate bowl lightly beat the egg, then add the milk and mix. Pour the egg mixture into the bowl of dry ingredients and mix just until the liquid is incorporated. It's all right if there are some lumps in the batter. Mix in the berries.
- Heat a cast iron skillet over medium heat and add some butter to coat the bottom. Ladle some batter into the pan and cook until bubbles form on the pancake and the edges beging to look dry. Flip the pancake and cook another minute or so, or until golden brown.
