Whole Wheat Raspberry & Mango Pancakes
Ingredients
The pancake batter
-
1
cup
whole wheat flour
-
1½
tablespoons
sugar
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
¼
teaspoon
cinnamon
-
1
cup
buttermilk plus 2 tablespoons
-
1
tablespoon
canola oil
-
1
large
egg
-
1
teaspoon
vanilla extract
-
½
cup
fresh raspberries
-
½
cup
freshly chopped mango
For serving
-
Maple syrup and extra fruit (optional)
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside.
- In a large measuring cup or small bowl, whisk together the buttermilk, canola oil, egg, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and whisk until combined, being careful not to over mix. Gently fold in the raspberries and mango chunks.
- Heat a griddle or non-stick skillet over medium heat and spray with cooking spray. Pour about ¼ cup of batter onto the griddle, spacing pancakes apart.
- Cook until bubbles form on the surface, then flip and cook until lightly browned.
- Serve warm with maple syrup and additional fruit if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
6g
Total carbohydrates
40g
Total protein
8g
Sodium
300mg
Cholesterol
40mg
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