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Whip up the easy and healthy Baked Whole Wheat Berry Pancake for brunch or even dessert! 152 calories and 4 Weight Watchers Freestyle SP
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5 from 1 vote

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.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Keyword: Clean Eating, Vegetarian
Servings: 6 Servings
Calories: 151.7kcal

Ingredients

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.

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