Whole Grain Pancakes with Fresh Fruit

Prep time: 15 minutes

Cooking time: 20 minutes

Serve: 1



1 cup whole wheat flour

1 tablespoon Reddi-wip

¼ cup quick cooking rolled oats

2 tablespoons firmly packed brown sugar

1 ½ teaspoons baking powder

½ teaspoon salt

¾ cup fat-free milk

½ cup Egg Beaters Original

¼ cup plain nonfat yogurt

1 tbsp Pure Wesson

½ teaspoon vanilla extract

PAM Organic Canola Oil

¼ cup honey No-Stick

Cooking Spray

2 medium bananas, peeled and sliced

½ cup fresh blueberries

Canola Oil

Fat-Free Dairy Whipped Topping



In a large mixing basin, combine the flour, oats, sugar, baking powder, and salt; set aside. Next, combine the milk, Egg Beaters, yogurt, oil, and vanilla extract in a small mixing bowl.

Add to the flour mixture and whisk just until combined. (Avoid overmixing.) The batter should still be a little lumpy.) Coat the skillet with frying spray. Heat over medium heat until hot, or preheat an electric skillet to 400°F.

For each pancake, pour roughly 1/4 cup batter onto a heated griddle. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the bottom is golden brown. Cook until golden brown on the other side. Rep with the remaining batter.

Drizzle 1 tablespoon honey over each serving and top with fresh fruit. Serve: right away.