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Whole Grain Pancakes with Summer Fruit

6 servings
Breakfast

Characteristics

High Fibre Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

363
Calories
11 g
Protein
71.59 g
Carbs
7.82 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 363
  • Fat 5.23 g
    • Saturated   1.35 g
    • + Trans 
  • Cholesterol 96 mg
  • Sodium   462 mg
  • Carbohydrate 71.59 g
    • Fibre   7.82 g
    • Sugars  
  • Protein 11 g
    • Vitamin A 11 %
    • Vitamin C 25 %
    • Calcium 24 %
    • Iron 19 %

Method

Gently combine the nectarine and berries in a shallow bowl. Drizzle with the maple syrup and set aside until needed.
Combine the milk, eggs and vanilla in a large bowl. Combine the flour, sugar, baking powder and salt in a second bowl. Mix the dry and wet ingredients together until just combined.
Preheat the oven to 200 degrees F. Preheat a non-stick griddle to medium to medium-high heat. Lightly coat the surface with vegetable oil spray. Pour 4" rounds of batter on the griddle, leaving a 2" space between each pancake. Flip the pancakes when speckled with bubbles on top. Continue cooking until the centre of the pancake springs back when touched. Keep cooked pancakes warm in the oven until all are done. Serve pancakes with the fruit mixture.

Note: This recipe was tested using Anita's Organic Whole Wheat Flour, which contains the whole grain.

Serving Suggestions

Make a more substantial breakfast by serving the pancakes with your favourite Alex Campbell Signature Series coffee, breakfast sausages, and some yogurt, whipped cream or butter for topping or spreading.

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