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Whole Grain Pancakes Recipe


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     Whole Grain Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   4 to 5

2 cups whole-grain pancake mix (like Aunt Jemima's Whole Wheat Pancake and Waffle Mix)
2 cups fat-free (skim) milk
1/2 cup blueberries. blackberries, or chopped strawberries (fresh or frozen)
1/2 tsp cinnamon
1/2 cup Egg Beaters
Canola oil cooking spray (like canola oil)
1 tbsp maple syrup or 2 tbsp light syrup

Mix all of the ingredients in a large bowl using a spatula; stir until smooth. Let the batter sit for a few minutes to thicken.
Coat a large skillet with vegetable spray and heat the skillet. Pour batter to make a 4-inch diameter pancake.
Flip pancakes when edges become hardened and center is bubbly. Cook until done on both sides.
Top with syrup.

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