FRUIT-TOPPED WHOLE WHEAT PANCAKES

Fruit-Topped Whole Wheat Pancakes image

You can feel good about making our Fruit-Topped Whole Wheat Pancake recipe for your family. We've included whole grain flour, low-fat milk, Country Crock® Spread, and fresh fruit for a satisfying and delicious breakfast.

Provided by Country Crock®

Categories Trusted Brands: Recipes and Tips Country Crock®

Time 45m

Yield 4

Number Of Ingredients 9

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Ingredients

¾ cup all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup 2% milk
2 large eggs, slightly beaten
2 tablespoons Country Crock® Spread, plus additional for cooking and serving
2 cups fresh fruit (such as blueberries, bananas, and strawberries)
Maple syrup

Steps:

Combine flours, baking powder, and salt in large bowl. Beat milk, eggs, and 2 tablespoons melted Country Crock® Spread in medium bowl with wire whisk. Slowly whisk milk mixture into flour mixture just until combined; set aside.
Melt 1 tablespoon Country Crock® in skillet, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter adding additional Spread to the skillet as needed. Serve pancakes topped with additional Spread, fresh fruit, and maple syrup.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 43.2 g, Cholesterol 97.9 mg, Fat 4.6 g, Fiber 5.2 g, Protein 11.1 g, SaturatedFat 1.7 g, Sodium 535.9 mg, Sugar 3.2 g