Sweet and tasty: whole-grain pancakes with fresh fruit and yogurt

Fruity and flavourful, these whole-wheat pancakes are packed with nutrients. Treat your family to this decadent breakfast on Sunday brunch or any day of the weak!

Sweet and tasty: whole-grain pancakes with fresh fruit and yogurt

Recipe: whole-grain pancakes with fresh fruit and yogurt

Prep time: 10 minutes

Cooking time: 15 minutes

Makes: 12 pancakes

Ingredients

  • 250 g (1 c) whole-wheat flour
  • 50 g (1⁄4 c) rolled oats
  • 15 ml (1 tbsp) toasted wheat germ
  • 30 ml (2 tbsp) brown sugar
  • 10 ml (2 tsp) baking powder
  • 2 egg whites
  • 250 ml (1 c) 1% low-fat milk
  • 300 ml (1 1/4 c) plain nonfat yogurt
  • 500g (2 cc) raspberries or blueberries
  • Salt to taste

Cooking steps

  1. In large bowl, mix flour, oats, wheat germ, sugar, baking powder and salt. In another bowl, beat milk and 125 ml (1/2 c) yogurt with egg whites. Add to flour mixture and stir quickly (until dry ingredients are moist).
  2. Spray nonstick skillet with cooking spray and heat on stove (until hot). Do not use cooking spray near flame. Measure 50 g (1/4 c) of batter for each pancake and pour into hot skillet, making 3 or 4 pancakes at a time.
  3. When bubbles show on top, lift pancakes with a spatula. If browned underneath, turn over and cook until other side is golden brown.
  4. Transfer pancakes onto heated platter. Serve with raspberries and remaining yogurt. If not serving at once, cover and keep warm on low temp in oven.

More ideas: variety at breakfast

  • Try buckwheat flour for a nutty flavor in place of whole-wheat flour.
  • For a corn flavor, use 75 g (1/3 c) cornmeal in place of some of the whole-wheat flour.
  • Keeping pancakes in the freezer allows for a nice, healthy change from morning cereal.

Nutrition info: per serving

Buttermilk and yogurt replace vegetable oil or butter in these pancakes, making them significantly lower in fat. Wheat germ, rolled oats and whole-wheat flour make these delicious pancakes high in fibre as well as iron and B vitamins. Raspberries or blueberries bring vitamin C to the nutritional party.

Key nutrients

  • 160 calories
  • 10 calories from fat
  • 2 g fat
  • 0 g saturated fat
  • 0 g trans fat
  • 8 g protein
  • 34 g carb
  • 6 g fibre
  • 200 mg sodium

Vitamins and minerals

  • 14 mg vitamin C
  • 46 mg magnesium
  • 264 mg potassium
  • 214 mg calcium

Satisfy your sweet tooth and take a break from boring breakfast foods with this delicious pancake recipe!

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