Use your browsers PRINT button to print recipe and close browser to return to previous page or click below




Almond Berry Pancakes



3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
Dash salt
1 egg, lightly beaten
1-1/4 cups fat-free milk
2 tablespoons butter, melted
1/2 teaspoon almond extract
1/2 cup fresh raspberries
1/2 cup fresh blueberries


In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and extract; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle; sprinkle with berries. Turn when bubbles form on top. Cook until the second side is golden brown.

Yield: 10 pancakes.


Nutritional Facts
2 pancakes equals 239 calories, 6 g fat (3 g saturated fat), 56 mg cholesterol, 262 mg sodium, 40 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat