e couldn’t resist sharing this recipe from the Whole Grains Council with you.
We couldn’t resist sharing this recipe from the Whole Grains Council with you. Not only are these pancakes a sweet way to include whole grains in your diet, but they also make the most of the fresh and seasonal berries out there right now. Stick to the recipe below or substitute the fruit with whatever you find at your local farmers’ market, and let us know how they turn out.
For those days when you don’t feel like cooking, check out the Healthy Dining choices recommended by our dietitians and listed below the pancake recipe:
Double Berry Whole Grain Pancakes
Courtesy of the Whole Grains Council and the Quaker Oats Company
For the Pancakes
3/4 cup (90g) whole wheat flour
1/2 cup (40g) oats (quick or old fashioned, uncooked)
1/4 cup (30g) toasted wheat germ
2 TBS granulated sugar
1 TBS baking powder
1/4 tsp salt
1 1/3 cups (320 ml) fat-free milk
1 egg, beaten
2 TBS vegetable oil
1/2 cup (75g) dried cranberries
1 1/2 cups (220g) fresh or frozen blueberries, thawed and drained
For the Berry Topping
1 jar (10 ounces or 285g) blueberry or blackberry fruit spread
1 TBS lemon juice
For the Pancakes:
1. In large bowl, combine flour, oats, wheat germ, sugar, baking powder and salt; mix well.
2. In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. Gently stir in cranberries. (Do not overmix.)
3. Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375°F or 190°C). Lightly grease or spray griddle with nonstick cooking spray. For each pancake, pour a scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn pancakes with edges look cooked.
For the Berry Topping:
1. In small microwavable bowl, heat fruit spread and lemon juice on HIGH (100%) for 3 minutes, stirring occasionally, until melted and smooth. Pour over pancakes.
For more great oat recipes, visit Quaker Oats.
Nutrition Information: 245 calories, 35 calories from fat, 4 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 230 mg sodium, 48 g total carbohydrates, 28g, sugars, 4 g dietary fiber, 5 g protein
Makes: about 16 pancakes
Serving size: 2 pancakes
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