Fun and Fruity Pancakes
If you'd like to save some time and energy, grab two 8-ounce cans of sliced peaches instead of using fresh ones. Just make sure you choose peaches in their own juice, not in syrup.
INGREDIENTS | SERVES 6
- ½ cup whole wheat flour
- ¼ cup quick-cooking oatmeal
- 1 tablespoon Splenda
- ½ teaspoon baking powder
- ⅓ teaspoon baking soda
- ⅛ cup egg white substitute
- 1 cup skim milk
- 2 cups peaches, peeled and sliced
- ¾ teaspoon cinnamon
- 1 banana, sliced
- 1 tablespoon fresh lemon juice
- 1 cup strawberries, sliced
- 1 cup seedless grapes
In a bowl, mix all dry ingredients together. In a separate bowl, mix egg substitute and milk. Gently fold dry ingredients into wet ingredients.
Coat skillet or griddle with nonstick spray. Pour 1.3 cup batter per pancake onto skillet.
Cook on medium-high heat until pancake develops bubbles on top. Flip the pancake and brown on the other side.
In a separate bowl, toss peach slices with cinnamon. Wet banana with lemon juice and add to the bowl. Toss strawberries, grapes, and bananas in the bowl with the peaches. Evenly top cooked pancakes with fruit mixture.
A simple way to prevent peeled bananas from browning is to moisten them with lemon juice. This will not affect the taste in any way; it will just keep them fresh and firm the way you would want them to be. Unsweetened pineapple juice serves this purpose as well.