Baked Whole Wheat Berry Pancake
User Reviews
5
2 reviews
Excellent
Baked Whole Wheat Berry Pancake
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Whip up the easy and healthy Baked Whole Wheat Berry Pancake for brunch or even dessert! The pop of fresh blueberries and raspberries make this a summertime treat.
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Ingredients
- 2 egg
- 3 egg white
- 1 cup whole wheat pastry flour I use Bob's Red MIll
- 1 cup milk nonfat
- 1 teaspoon vanilla extract pure
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 tablespoon pure maple syrup
- 1 ½ teaspoons butter unsalted
- ½ cup raspberry
- ½ cup blueberries
- powdered sugar optional
- pure maple syrup optional*
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk the eggs and egg whites.
- Add the flour, milk, vanilla, cinnamon, ground ginger and maple syrup, and stir to combine.
- Melt the butter in a 12-inch cast iron skillet set over medium heat. (Alternatively, a nonstick skillet can used.)
- Pour in the pancake batter and spread it to the sides. Arrange the raspberries and blueberries on top of the batter.
- Transfer the skillet to the oven (cover the handle with foil if it is not cast iron) and bake until the pancake is set, 15 to 18 minutes.
- Cut into 6 wedges and serve with powdered sugar and maple syrup, if desired.
Notes
Nutrition Information
Show Details
Serving
1Wedge
Calories
151.7kcal
(8%)
Carbohydrates
23.1g
(8%)
Protein
7.5g
(15%)
Fat
3.1g
(5%)
Saturated Fat
1.2g
(6%)
Cholesterol
65.4mg
(22%)
Sodium
69.6mg
(3%)
Fiber
3.8g
(15%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 1517 kcal
% Daily Value*
| Serving | 1Wedge | |
| Calories | 151.7kcal | 8% |
| Carbohydrates | 23.1g | 8% |
| Protein | 7.5g | 15% |
| Fat | 3.1g | 5% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 65.4mg | 22% |
| Sodium | 69.6mg | 3% |
| Fiber | 3.8g | 15% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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