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Rachael shows actress Patricia Heaton how to make healthy berry pancakes with multigrain pancake mix, low-fat milk and an assortment of fresh berries.
For more healthy twists on pancakes, try these Almond Flour Pancakes, Pegan Chai Pancakes or Carrot Cake Pancakes.
Ingredients
- 2 cups multigrain pancake mix (Rach likes Highland Sugarworks)
- 1 3/4 cups low-fat milk (add a bit more for a thinner pancake)
- 1 egg
- 1/4 cup blueberries
- 1/4 cup blackberries
- 1/4 cup raspberries
- 1 cup maple syrup
- 1 cinnamon stick
Yield
Serves: 6 large pancakes
Preparation
In a mixing bowl, mix together the pancake mix, milk and egg.
In another large mixing bowl, mash the blueberries and blackberries together on one side and mash the raspberries on the other side. Pour the pancake mixture over the mashed berries and fold mixture together so that the pancakes look tie-dyed. Do not over-mix.
Heat a nonstick griddle or saut pan over medium heat and cook pancakes on one side. Flip and cook to desired doneness, about 2 minutes per side.
In a small saucepot, heat the maple syrup with the cinnamon stick. Pour over pancakes and serve.