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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) flour |
1/2 cup(s) whole-wheat flour |
1/2 cup(s) quick oats |
2 teaspoon(s) baking powder |
1/2 teaspoon(s) salt |
1 1/4 cup(s) skim milk |
1 large egg |
1 tablespoon(s) veg. oil |
Directions:
1. In medium bowl, combine peaches, raspberries, and sugar. Stir to coat; set fruit mixture aside.
2. Meanwhile, in large bowl, combine flours, oats, baking powder, and salt. Add milk, egg, and oil; stir just until flour mixture is moistened (batter will be lumpy).
3. Spray 12-inch nonstick skillet with cooking spray; heat on medium 1 minute. Pour batter by scant 1/4 cups into skillet, making about 4 pancakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. With wide spatula, turn pancakes and cook until undersides are golden. Transfer pancakes to platter. Cover; keep warm.
4. Repeat with remaining batter, using more nonstick cooking spray if necessary. To serve, top with fruit mixture.
5. Read more: Whole-Grain Pancakes Recipe - Good Housekeeping
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