Fruity Pancakes
Add fresh berries, such as blueberries, raspberries and strawberries, to the batter. Pack a tin of maple syrup to serve with these pancakes.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per pancake: about | - |
| cal | 73 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 133 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 1% |
| vit C | 3% |
| folate | 5% |
-
1-1/2 cups (375 mL) Camping Mix
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) water
1 egg
1 cup (250 mL) fresh berries (or 1/2 cup/125 mL dried fruit)
2 tbsp (25 mL) vegetable oil
Preparation:
In large bowl, mix Camping Mix with cinnamon. Whisk water with egg; add to mix and stir just until moistened but still lumpy. Stir in berries.
Heat skillet over medium heat; brush with some of the oil. Spoon in flour mixture by heaping 2 tbsp (25 mL) per pancake. Cook until bubbles break on top but do not fill in; turn and cook until golden, about 8 minutes.
Source
Canadian Living Magazine: August 2004
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