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Whole Wheat Pancakes with Fresh Fruit

Kick up the health quotient by serving whole-wheat pancakes topped with colorful, fresh blueberries, blackberries, raspberries, and strawberries.


2 cups whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 cups whole milk

2 eggs

2 Tbsp. vegetable oil

1 cup fresh berries (raspberries, blueberries, blackberries, Markon First Crop Strawberries)

Powdered sugar (garnish)


In small mixing bowl combine flour, baking powder, and salt. In separate mixing bowl whisk together the milk, eggs, and oil. Lightly fold the dry mix with the wet until just combined; do not over-mix. Spoon pancake mix (6-inch diameter) onto hot pan or griddle. Once small bubbles begin to form, flip pancake and cook for one minute to cook through.

Place two pancakes on a medium plate; top with 1/4 cup fresh berries. Garnish with a dusting of powdered sugar.