By Brittanie Peterson
In a medium bowl, combine the whole-grain pancake mix and 1.25 cups of water. Stir until the mixture is smooth and no lumps remain.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with 1 tablespoon of butter.
Pour about 1/4 cup of pancake batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes or until both sides are golden brown. Remove from the skillet and keep warm. Add more butter to the skillet if needed and repeat with the remaining batter.
In a small saucepan, warm the mixed berries over low heat until they're just slightly warmed. You can add a touch of water if needed to prevent sticking.
Serve the pancakes topped with a dollop of plain Greek yogurt and a spoonful of warmed mixed berries.
If desired, drizzle maple syrup over the top before serving.
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This Breakfast American Pancakes recipe is ready in 20 minutes and features whole-grain pancake mix, water, butter and other delicious ingredients. Contains 365 calories total.
In a medium bowl, combine the whole-grain pancake mix and 1.25 cups of water. Stir until the mixture is smooth and no lumps remain.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with 1 tablespoon of butter.
Pour about 1/4 cup of pancake batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes or until both sides are golden brown. Remove from the skillet and keep warm. Add more butter to the skillet if needed and repeat with the remaining batter.
In a small saucepan, warm the mixed berries over low heat until they're just slightly warmed. You can add a touch of water if needed to prevent sticking.
Serve the pancakes topped with a dollop of plain Greek yogurt and a spoonful of warmed mixed berries.
If desired, drizzle maple syrup over the top before serving.
Calories per Serving: 365
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