By Penny McDowell
In a mixing bowl, combine 1 cup of whole-grain pancake mix and 3/4 cup of water. Stir until just combined, being careful not to overmix.
Gently fold in 1/4 cup of mixed berries into the pancake batter, saving the remaining 1/4 cup for topping.
Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Swirl to coat the pan evenly.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, or until golden brown.
Repeat the process for the remaining batter, adding more oil to the skillet if necessary.
Serve the pancakes warm, topped with the remaining mixed berries and drizzled with 1 tablespoon of maple syrup.
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This Breakfast Whole-Grain Vegetarian recipe is ready in 15 minutes and features Whole-grain pancake mix, Water, Mixed berries and other delicious ingredients. Contains 225 calories total.
In a mixing bowl, combine 1 cup of whole-grain pancake mix and 3/4 cup of water. Stir until just combined, being careful not to overmix.
Gently fold in 1/4 cup of mixed berries into the pancake batter, saving the remaining 1/4 cup for topping.
Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Swirl to coat the pan evenly.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, or until golden brown.
Repeat the process for the remaining batter, adding more oil to the skillet if necessary.
Serve the pancakes warm, topped with the remaining mixed berries and drizzled with 1 tablespoon of maple syrup.
Calories per Serving: 225
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