Lovely Fruity Pancake Breakfast

I made some lovely pancakes last weekend. I took my Whole Wheat Pancake Recipe and used 1 cup of all purpose flower and 1 cup of whole wheat flower as we had a little guest and I wasn't sure she would enjoy the 'whole wheaty taste'. Well, they turned out delicious!

I might do the half and half flower the next time too. If you use blueberries (which I did) the pancakes don't turn out as sweet, so the all purpose flower makes it taste nice. But if you use raspberries then they turn out sweet because of the sweetness of the berries.

I topped the pancakes with some delicious fresh cut fruits: bananas, strawberries and blueberries, and a little bit of real 100% pure Canadian maple syrup.

Whole Wheat Pancakes and Turkey Bacon

Whole Wheat Pancakes and Turkey Bacon

What a great weekend meal with this alternative to Aunt Jemima and Bacon! The addition of fruit makes the pancakes taste not so 'whole wheaty'.  I top it with more berries on top and add some 100% pure maple syrup. My family loves them.  If you have leftovers, just freeze them and reheat them in the microwave, much better than Eggo's for you.

2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon salt

2 eggs, well beaten

2 cups milk

2 tablespoons vegetable oil

1 cup of berries or fruit

Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened, add cup of fruit. Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned.

Makes 12 pancakes.

Nutrional information ofr 2 pancakes:

124 calories

18g carbs

4g fat

5g protein

3g fibre

I added fresh blueberries and strawberries to these pancakes.

This is the turkey bacon I use. It's nice and thick and tastes delicious.

3 slices are, 90 calories, 3g carbs,  3g fat  12g protein