Whole Grain Pancakes with Fresh Fruit

3 of 5
(12 ratings)
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Fluffy whole grain pancakes drizzled with honey and topped with fresh fruit

  • 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
  • 1/2 cup Egg Beaters® Original
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1/2 teaspoon vanilla extract
  • PAM® Organic Canola Oil No-Stick Cooking Spray
  • 1/4 cup honey
  • 2 bananas, peeled and sliced
  • 1/2 cup fresh blueberries
  • Reddi-Wip® Fat Free Dairy Whipped Topping, optional

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  1. Combine flour, oats, sugar, baking powder and salt in large bowl; set aside. Stir together milk, Egg Beaters, yogurt, oil and vanilla in small bowl. Add to flour mixture; stir just until blended. (Do not overmix. Batter still should be slightly lumpy.)
  2. 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.
  3. Drizzle each serving with 1 tablespoon honey; top with fresh fruit. Serve immediately.
Cook's Tips

The blueberries may be folded into the batter for a variation.

Cook's Tips

The blueberries may be folded into the batter for a variation.

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Nutrition Information
Calories: 351 View complete nutrition information
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