Breakfast

Fruit-Smothered Whole-Wheat Buttermilk Pancakes is for Breakfast, Dessert.

Fruit-Smothered Whole-Wheat Buttermilk Pancakes takes 20 minutes to prepare.

Fruit-Smothered Whole-Wheat Buttermilk Pancakes takes 20 minutes to cook.

Fruit-Smothered Whole-Wheat Buttermilk Pancakes makes 4 servings.

The ingredients for Fruit-Smothered Whole-Wheat Buttermilk Pancakes are:

1 1/4 cups whole wheat flour
1 1/2 cups low fat buttermilk
1 beaten egg
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh blueberries, raspberries, &/or blueberries
1/2 cup raspberry sauce:
-1 1/2 cups unsweetened frozen raspberries, thawed.
-2 tablespoons sugar
1 tablespoon orange juice

Here is how you make Fruit-Smothered Whole-Wheat Buttermilk Pancakes:

In a medium mixing bowl, combine the flour, buttermilk, egg, sugar, baking powder, baking soda, and salt. Stir gently until all ingredients are mixed. The batter should be slightly lumpy. Heat a skillet lightly coated with cooking spray over medium heat. Pour 1/4 cup batter into the skillet for each pancake. The pancakes will be ready to flip when small bubbles appear along the sides of the pancaes. Flip and cook until the undersides are lightly browned.Place 2 pancakes on each of 4 plates. Spoon 2 tablespoons raspberry sauce (recipe below) over the pancakes and top with 1/2 cup mixed berries.Yield: 4 servings.Volumetrics recipe.Number of Servings: 4Recipe submitted by SparkPeople user EUMENIDES_K.

The nutritional information for Fruit-Smothered Whole-Wheat Buttermilk Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 281.2

• Total Fat: 3.3 g
• Cholesterol: 56.9 mg
• Sodium: 538.9 mg
• Total Carbs: 56.7 g
• Dietary Fiber: 11.5 g
• Protein: 10.6 g