Ingredients Jump to Instructions ↓

  1. 2 ripe peaches , pitted and chopped

  2. 1/2 pint(s) (1 1/2 cups) raspberries

  3. 1 tablespoon(s) sugar

  4. 1/2 cup(s) all-purpose flour

  5. 1/2 cup(s) whole wheat flour

  6. 1/2 cup(s) quick-cooking oats , uncooked

  7. 2 teaspoon(s) baking powder

  8. 1/2 teaspoon(s) salt

  9. 1 1/4 cup(s) fat-free (skim) milk

  10. 1 large egg , lightly beaten

  11. 1 tablespoon(s) vegetable oil

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine peaches, raspberries, and sugar. Stir to coat; set fruit mixture aside.

  2. Meanwhile, in large bowl, combine flours, oats, baking powder, and salt. Add milk, egg, and oil; stir just until flour mixture is moistened (batter will be lumpy).

  3. Spray 12-inch nonstick skillet with cooking spray; heat on medium 1 minute. Pour batter by scant 1/4 cups into skillet, making about 4 pancakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. With wide spatula, turn pancakes and cook until undersides are golden. Transfer pancakes to platter. Cover; keep warm.

  4. Repeat with remaining batter, using more nonstick cooking spray if necessary. To serve, top with fruit mixture.


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