Whole Grain, Yogurt, and Berry Pancakes Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings6
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

For pancakes
 Unbleached all-purpose flour1⁄2 Cup (8 tbs)
 All-purpose flour1⁄2 Cup (8 tbs), unbleached
 Whole-wheat flour1⁄2 Cup (8 tbs)
 Whole wheat flour1⁄2 Cup (8 tbs)
 Wheat germ1⁄4 Cup (4 tbs), toasted
 Yellow corn meal1⁄4 Cup (4 tbs)
 Baking powder2 Teaspoon
 Salt1⁄2 Teaspoon
 Egg1
 Unsalted butter1 Tablespoon, melted
 Unsalted butter1 Teaspoon (For Greasing The Skillet)
 Honey2 Tablespoon
 Vanilla yogurt1 1⁄4 Cup (20 tbs)
 Nonfat vanilla yogurt1 1⁄4 Cup (20 tbs)
 Skim milk1⁄3 Cup (5.33 tbs)
 Blueberries/Frozen blueberries1⁄2 Cup (8 tbs), Defrosted
 Strawberries1 Cup (16 tbs), hulled
For topping
 Raspberries/Frozen raspberries1⁄2 Cup (8 tbs), Defrosted
 Blueberries1⁄2 Cup (8 tbs) (Fresh / Frozen, Defrosted)
 Fresh strawberries/Frozen strawberries, defrosted1 Cup (16 tbs), hulled and sliced
 Raspberries1⁄2 Cup (8 tbs) (Fresh / Frozen, Defrosted)
 Powdered sugar2 Tablespoon
 Maple syrup2 Tablespoon, warmed

Nutrition Facts

Serving size

Calories 237 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 41 mg

Sodium 350.8 mg14.6%

Total Carbohydrates 44 g14.7%

Dietary Fiber 5.7 g22.7%

Sugars 15.7 g

Protein 8 g16.1%

Vitamin A 2.4% Vitamin C 36.5%

Calcium 23.2% Iron 11.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large bowl combine well the all-purpose flour, whole-wheat flour, wheat germ, corn meal, baking powder and salt.
2. In another bowl, beat the egg very well and mix in the melted butter, honey, yogurt and skim milk thoroughly.
3. Mix the dry ingredients with the wet ones, stirring them until the dry ingredients are just moistened.
4. Preheat a griddle or skillet over medium heat add 1/2 teaspoon of the butter and spread it quickly over the surface of the pan.
5. Add approximately 1/3 cup of the batter to the pan, cook the pancake until bubbles appear and then flip it over and cook on the other side until it is golden and cooked through.
6. Repeat this procedure with all of the batter and add more butter to the pan as needed.

SERVING
7. Top each serving of pancakes with some blueberries, strawberries, raspberries and a sprinkling of the powdered sugar and serve with the warmed syrup.
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