Greet the day with a stack of fluffy pancakes!
Greet the day with a stack of fluffy pancakes! This pancake recipe provides protein, fiber, calcium, and iron to your diet by swapping out regular flour for the whole-wheat variety.
1 cup strawberries
2/3 cup canned blueberry pie filling
2 cups maple syrup
1/4 cup unsalted butter
1/4 cup heavy cream
1 1/2 cups whole-wheat flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 pieces egg, (whites only), beaten
1 piece egg
1 tablespoon olive oil
Make the mixed berry maple syrup: Combine strawberries, blueberry pie filling, and maple syrup in a small saucepan. Cook until mixture thickens. Set aside to cool.
Make the whipped butter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy, about 2 to 3 minutes. Add cream and mix until well combined. Store in the refrigerator until ready to use.
Make the pancakes: Combine dry ingredients in a large bowl.
Mix together buttermilk, egg whites, egg, and olive oil in a separate bowl. Add buttermilk mixture to the dry ingredients. Stir until just combined.
Coat a nonstick pan with cooking spray or 1 teaspoon butter. Pour 1/4 to 1/3 cup batter into the pan; cook for 3 minutes or until bubbles appear on the surface. Flip pancakes and cook the other side for another 3 to 4 minutes. Repeat with remaining batter.
To assemble, stack 2 to 3 pancakes on a plate. Place a dollop of whipped butter on top or on the side. Top with mixed berry maple syrup; garnish with fresh strawberries and mint leaves, if desired.
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