Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/3 cup all-purpose flour

  3. 1/3 cup whole wheat flour

  4. 1 tablespoon sugar

  5. 1 teaspoon baking powder

  6. 1/2 cup buttermilk

  7. 2 tablespoons vegetable oil

  8. 1 egg

  9. 1 cup blueberries

  10. 3/4 cup sliced strawberries

  11. 1/2 cup sliced banana

  12. 2 tablespoons sugar or maple syrup

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine flours, 1 tablespoon sugar, and baking powder. In measuring cup combine buttermilk, oil and egg. Mix well. Pour liquid ingredients over dry and mix until just combined. In separate bowl, combine fruit. Add 1 cup fruit to batter. Heat large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup batter for each pancake. Spread to flatten. Cook 3-4 minutes, until bubbles appear on surface and bottom is brown. Turn pancakes and cook 1-2 minutes longer, until golden. Serve immediately, or transfer to 200-degree oven to keep warm. Combine remaining fruit and sugar or syrup in blender or mini-processor. Puree until smooth. Serve with pancakes.


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