Fruit Topped Whole Wheat Pancakes Recipes

Steps:

• Combine the flour, baking powder and almonds.
• Whisk together the honey, milk and oil.
• Beat the egg whites with the cream of tartar until stiff but not dry.
• Add milk mixture to the flour, stir gently to form a batter - do not beat or over mix.
• Fold in the beaten egg whites gently.
• Let it rest for a few minutes.
• While it is resting combine your berries and banana with the Splenda. Refrigerate the fruit until ready to serve.
• 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.
• Remove and keep warm in the oven until all the pancakes are cooked.
• Serve the pancakes with the fruit on top with a generous topping of Mascarpone or whipped cream.

Steps:

• Mix flour, bran, baking powder, and salt together in a bowl.
• Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
• Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
• Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.