Recipe
Author
Hy-Vee Test Kitchen
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Description
These golden delicious homemade pancakes are topped with fresh berries. Perfect for summer!
Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee all-purpose flour | ||
| ¼ c. Hy-Vee whole wheat flour | ||
| ¼ c. Hy-Vee quick oatmeal | ||
| 3 tbsp. cornmeal | ||
| 2 tbsp. wheat germ | ||
| 2 tsp. Hy-Vee baking powder | ||
| ¼ tsp. Hy-Vee salt | ||
| 2 tsp. Hy-Vee granulated sugar | ||
| 1 c. Hy-Vee skim milk | ||
| 2 tbsp. Hy-Vee canola oil | ||
| 1 large omega-3 egg, beaten | ||
| ½ c. fresh blueberries | ||
| ½ c. fresh raspberries |
Things To Grab
- Medium bowl
- Whisk
- Griddle or skillet
Directions
- Combine flours, oatmeal, cornmeal, wheat germ, baking powder, salt and sugar. Stir in milk, oil and egg; mixing well.
- Pour 1/4 cup batter for each pancake onto 400-degree griddle. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surface and edges are slightly dry. Top pancakes with blueberries and raspberries.
Nutrition facts
Servings
120 Calories per serving
1 pancake
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 25mg
- Sodium: 210mg
- Total Carbohydrates: 18g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.