Baked Whole Wheat Berry Pancake
Whip up the easy and healthy Baked Whole Wheat Berry Pancake for brunch or even dessert! The pop of fresh blueberries and raspberries make this a summertime treat.
Servings: 6 Servings
Calories: 151.7kcal
Ingredients
- 2 eggs
- 3 egg whites
- 1 cup whole wheat pastry flour I use Bob's Red MIll
- 1 cup nonfat milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 tablespoon pure maple syrup
- 1 ½ teaspoons unsalted butter
- ½ cup raspberries
- ½ cup blueberries
- powder sugar optional*
- pure maple syrup optional*
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk the eggs and egg whites.
- Add the flour, milk, vanilla, cinnamon, ground ginger and maple syrup, and stir to combine.
- Melt the butter in a 12-inch cast iron skillet set over medium heat. (Alternatively, a nonstick skillet can used.)
- Pour in the pancake batter and spread it to the sides. Arrange the raspberries and blueberries on top of the batter.
- Transfer the skillet to the oven (cover the handle with foil if it is not cast iron) and bake until the pancake is set, 15 to 18 minutes.
- Cut into 6 wedges and serve with powdered sugar and maple syrup, if desired.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 4 (Old SmartPoints), 4 (Points+)
*Not included in nutritional information.
*Not included in nutritional information.
Nutrition
Serving: 1Wedge | Calories: 151.7kcal | Carbohydrates: 23.1g | Protein: 7.5g | Fat: 3.1g | Saturated Fat: 1.2g | Cholesterol: 65.4mg | Sodium: 69.6mg | Fiber: 3.8g | Sugar: 6g