Making these Fruit-Topped Whole Wheat Pancakes for your family will make you feel good. For a filling and delectable breakfast, we’ve added whole grain flour, low-fat milk, Country Crock® Spread, and fresh fruit.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup 2% milk
- 2 large eggs, slightly beaten
- 2 tablespoons Country Crock® Spread, plus additional for cooking and serving
- 2 cups fresh fruit (such as blueberries, bananas, and strawberries)
- Maple syrup
Instructions
- Combine flours, baking powder, and salt in large bowl. Beat milk, eggs, and 2 tablespoons melted Country Crock® Spread in medium bowl with wire whisk. Slowly whisk milk mixture into flour mixture just until combined; set aside.
- Melt 1 tablespoon Country Crock® in skillet, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter adding additional Spread to the skillet as needed. Serve pancakes topped with additional Spread, fresh fruit, and maple syrup.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 536 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These came out really well considering the whole wheat, which usually kind of ruins most recipes for me. We loved adding fresh fruit instead of our usual “berries cooked in sugar water” as it was a nice fresh touch that left a clean feeling behind! Thanks for sharing!