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Recipe For Whole Wheat Mixed Berry Pancakes

It's Hard to Believe These Blueberry Pancakes Are Actually Good For You

The berries I bought at the beginning of the week were soft by the weekend, so I used them to make these whole-wheat pancakes. The fruit adds natural sweetness, so you don't need much sugar in the batter. And instead of dousing them in a river of maple syrup, I increased the protein by making a creamy maple-flavored yogurt sauce. They were outstanding and a huge hit with my family, and no one had a clue that the pancakes were good for them!

Whole-Wheat Berry Pancakes With Yogurt-Maple Syrup


For the pancakes:
1 1/4 cups whole-wheat flour
1/4 cup ground flaxmeal
2 teaspoons baking powder
1 egg
1 cup skim milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon brown sugar
1 cup fresh berries

For the yogurt sauce:
6-ounce container plain Greek yogurt
2 tablespoons skim milk
2 teaspoons maple syrup
1 teaspoon cinnamon


  1. Mix together the flour, flaxmeal, and baking soda in a bowl, and set aside.
  2. In another bowl, beat together the egg, milk, salt, and brown sugar until mixed well. Stir in the dry ingredients and the fresh berries.
  3. Place a skillet over medium heat and spray lightly with cooking spray.
  4. While the pan is heating up, mix together the yogurt, milk, maple syrup, and cinnamon in a small bowl. Set aside.
  5. Drop 1/4 cup of the batter on the pan per pancake. Cook until bubbly, about 1 1/2 minutes. Flip and continue cooking until golden brown. Makes about 12 pancakes.
  6. Place three pancakes on a plate and pour 1/4 of the yogurt sauce on top. Add fresh berries and enjoy.


Calories per serving

Calories in pancakes

Source: Calorie Count

Calories in syrup

Source: Calorie Count

Image Source: Whipped
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