0 from 3 votes
Baked Whole Wheat Berry Pancake
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 6 Servings
Calories: 1517 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 eggs
- 3 egg whites
- 1 cup whole wheat pastry flour I use Bob's Red MIll
- 1 cup nonfat milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 tablespoon pure maple syrup
- 1 ½ teaspoons unsalted butter
- ½ cup raspberries
- ½ cup blueberries
- powder 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.
Cup of Yum
Notes
Nutrition Information
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
% 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.