Whole Wheat Pancakes With Fresh Fruit

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/3 cup toasted sliced almonds
• 1/2 cup 1% low-fat milk
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 2 egg whites
• 1/8 teaspoon cream of tartar
• 1 1/4 cups blueberries, rinsed and cleaned
• 2 bananas, sliced
• 1 1/4 cups raspberries, rinsed & cleaned
• 4 tablespoons splenda brown sugar substitute
• 1 cup mascarpone or 2 cups whipped cream

Recipe

• 1 combine the flour, baking powder and almonds.
• 2 whisk together the honey, milk and oil.
• 3 beat the egg whites with the cream of tartar until stiff but not dry.
• 4 add milk mixture to the flour, stir gently to form a batter - do not beat or over mix.
• 5 fold in the beaten egg whites gently.
• 6 let it rest for a few minutes.
• 7 while it is resting combine your berries and banana with the splenda. refrigerate the fruit until ready to serve.
• 8 ladle your batter by spoonfuls onto a non stick skillet over medium heat, when bubbles start to form on one side flip and cook the underside.
• 9 remove and keep warm in the oven until all the pancakes are cooked.
• 10 serve the pancakes with the fruit on top with a generous topping of mascarpone or whipped cream.