Ingredients:
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 cup low-fat buttermilk
2 tablespoons vegetable oil
1 eggs
1 cup blueberries ( or any berries)
3/4 cup strawberries, sliced
1/2 cup bananas, sliced
Directions:
In a medium bowl combine the 2 flours, 1 tablespoon sugar and baking powder.
In a measuring cup combine the buttermilk, oil and egg. Mix well.
Add the wet ingredients to the dry and mix until just combined.
Combine the fruit, add to the batter.
Heat a large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup of batter for each pancake, spread to flatten. Cook for 3-4 minutes or until bubbles appear on the surface and the bottom is lightly brown.
Turn pancakes and cook for 1-2 minutes longer until golden.
Serve immediately. Keep warm by transferring to a 200 degree F oven.
You can also puree the remaining fruit and serve with pancakes as a topping instead of maple syrup.
Servings: Serve
Time preparation: 10 min.
Time total: 20 min.