It’s time for pancakes! I’ve been whipping up these berry pancakes almost every weekend for a few months now, and I finally got around to taking a few pictures! This recipe makes the perfect amount for our family of three, and Greta always enjoys helping me stir the batter and flip the pancakes. I have very fond memories of helping my mom make pancakes growing up, and I’m so happy to continue the tradition with my daughter!
This may actually be the recipe I’ve made the most number of times on my blog. They are delicious and fairly healthy. Be sure to add the almond extract, since it gives them a little something special you can’t quite put your finger on!
Quadruple Berry Pancakes
1 cup white whole wheat flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup plus 2 tablespoons buttermilk
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups berries (I used a mix of frozen strawberries, blackberries, raspberries, and blueberries. I thawed them first, drained all the juice, and cut up the strawberries into smaller pieces.)
Mix the flour, sugar, baking powder, baking soda and salt together in a medium bowl. Stir in the egg, buttermilk, melted butter, vanilla extract, and almond extract until just combined. Stir in the berries. Pour 1/3 cup scoops of batter onto a greased nonstick skillet over medium heat. Flip the pancakes when bubbles start to appear on top, after about 3 minutes. Cook the other side until golden brown. Makes 7-8 pancakes. Makes 3 servings.
Nutrition: 316 calories, 9.6g fat, 8.2g fiber, 10.5g protein per serving
Cost: $1.90 per serving