Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
1 cup whole wheat flour
1/4 cup quick-cooking rolled oats
2 tablespoons firmly packed brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fat free milk
2 eggs
1/4 cup plain nonfat yogurt
1 tablespoon canola oil
1/2 teaspoon vanilla extract
PAM® Original No-Stick Cooking Spray
4 tablespoons Log Cabin® All Natural Table Syrup
2 bananas, peeled and sliced
1/2 cup fresh blueberries
Reddi-Wip® Fat Free Dairy Whipped Topping, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 224 mg | 22% |
| Carbohydrate | 66 g | 22% |
| Cholesterol | 94 mg | 31% |
| Total Fat | 8 g | 12% |
| Iron | 2 mg | 12% |
| Calories | 361 kcal | 18% |
| Sodium | 551 mg | 23% |
| Protein | 11 g | 22% |
| Saturated Fat | 2 g | 8% |
| Sugars | 28 g | 3% |
| Vitamin C | 7 mg | 12% |
Combine flour, oats, sugar, baking powder and salt in large bowl; set aside. Stir together milk, eggs, yogurt, oil and vanilla in small bowl. Add to flour mixture; stir just until blended. (Do not overmix. Batter still should be slightly lumpy.)
Spray griddle with cooking spray. Heat over medium heat until hot or heat electric griddle to 400°F. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook 2 to 3 minutes or until bubbles form on top and bottom is golden brown. Turn and cook side until golden brown. Repeat with remaining batter.
Drizzle each serving with 1 tablespoon syrup; top with fresh fruit. Serve immediately.
The blueberries may be folded into the batter for a variation.
Whole Grain Pancakes with Fresh Fruit
