Whole Wheat Raspberry & Mango Pancakes
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Whole Wheat Raspberry & Mango Pancakes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 cup whole wheat flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup buttermilk plus 2 tablespoons
- 1 tablespoon canola oil
- 1 egg large
- 1 teaspoon vanilla extract
- 1/2 cup raspberries fresh
- 1/2 cup Mango freshly chopped
- maple syrup for serving-optional, extra fruit
- Fruit for serving-optional, extra fruit
Instructions
- 1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- 2. In a large glass measuring cup or small bowl, whisk together buttermilk, canola oil, egg , and vanilla extract.
- 3. Pour wet ingredients over the dry ingredients. Whisk until combined. Don't over mix. Gently fold in the raspberries and mango chunks.
- 4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
- 5. Serve pancakes warm with maple syrup and extra raspberries and mango chunks, if desired.
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