Fruity Whole Wheat Pancakes

Fruity Whole Wheat Pancakes
Pancakes on a plate with blueberries
Yield: 4 servings
  • ½ cup skim milk
  • 2 Tablespoons margarine, melted
  • 1 egg
  • 1 cup flour (½ cup whole wheat and ½ cup all-purpose flour)
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • ½ cup blueberries, strawberries, bananas or your favorite fruit


  1. Wash hands with soap and water. Break eggs into a clean, large bowl. Be sure to wash your hands after handling the raw eggs. Add milk and margarine. Mix well.
  2. Add the flour, baking powder, and sugar to the milk mixture. Stir just enough to wet the flour. Add more milk, if necessary, to make the batter about as thick as heavy cream.
  3. Gently mix in your favorite fruit. Cook pancakes on a lightly greased griddle or frying pan.
  4. Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Lift with a spatula and flip over. Lightly brown the other side. Top with your favorite fruit!
  5. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Calories 220
  • Total Fat 8g
  • Saturated Fat 2g
  • Sodium 340mg
  • Total Carbohydrates 31g
  • Fiber 1g
  • Total Sugars 6g
  • Protein 6g
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 20%