Score a stack of pancakes with out a facet of guilt. These flapjacks bear wholesome oats and entire wheat flour. Plus they’re topped with safe fresh fruit.
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- 2 ripe peaches
- 1/2 pt. raspberries
- 1 tbsp. sugar
- 1/2 c. all-aim flour
- 1/2 c. entire wheat flour
- 1/2 c. like a flash-cooking oats
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 c. fat-free (flee) milk
- 1 spacious egg
- 1 tbsp. vegetable oil
Instructions
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- Step 1In medium bowl, mix peaches, raspberries, and sugar. Dawdle to coat; problem fruit mixture aside.
- Step 2Meanwhile, in spacious bowl, mix flours, oats, baking powder, and salt. Add milk, egg, and oil; saunter factual unless flour mixture is moistened (batter will be lumpy).
- Step 3Spray 12-proceed nonstick skillet with cooking spray; warmth on medium 1 minute. Pour batter by scant 1/4 cups into skillet, making about 4 pancakes at a time. Put together dinner unless tops are bubbly, some bubbles burst, and edges ogle dry. With wide spatula, flip pancakes and cook unless undersides are golden. Switch pancakes to platter. Quilt; handle warm.
- Step 4Repeat with last batter, utilizing extra nonstick cooking spray if critical. To serve, high with fruit mixture.
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