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Whole Wheat Raspberry & Mango Pancakes

Recipe from Two Peas and Their Pod

Ingredients

  • 1 cup whole wheat flour
  • 1 1/2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup buttermilk plus 2 tablespoons
  • 1 tablespoon canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries
  • 1/2 cup freshly chopped mango
  • Maple syrup and extra fruit for serving-optional

Instructions

  • 1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  • 2. In a large glass measuring cup or small bowl, whisk together buttermilk, canola oil, egg , and vanilla extract.
  • 3. Pour wet ingredients over the dry ingredients. Whisk until combined. Don't over mix. Gently fold in the raspberries and mango chunks.
  • 4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
  • 5. Serve pancakes warm with maple syrup and extra raspberries and mango chunks, if desired.