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A classic American breakfast of light, fluffy pancakes made with a low-sodium batter, cooked until golden, and topped with fresh mixed berries and a drizzle of pure maple syrup. A simple, comforting meal ready in 20 minutes.
For 2 servings
Prepare the pancake batter
Cook the pancakes
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A classic American breakfast of light, fluffy pancakes made with a low-sodium batter, cooked until golden, and topped with fresh mixed berries and a drizzle of pure maple syrup. A simple, comforting meal ready in 20 minutes.
This american recipe takes 20 minutes to prepare and yields 2 servings. At 371.84 calories per serving with 10.46g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Serve with toppings
Substitute the all-purpose flour with a 1-to-1 gluten-free all-purpose baking flour blend.
Replace the low-fat milk with an equal amount of unsweetened almond or soy milk, and use coconut oil or a dairy-free butter substitute for cooking.
Add one scoop of your favorite vanilla or unflavored protein powder to the dry ingredients. You may need to add an extra splash of milk to reach the right consistency.
Add a handful of sprinkles to the batter or use cookie cutters to make fun shapes on the griddle.
The carbohydrates from the flour provide a quick source of energy to start your day.
Berries are packed with antioxidants and vitamins, which help protect your cells from damage.
The egg and milk in the batter contribute protein, which is essential for muscle repair and feeling full.
One serving of two medium pancakes with 1/4 cup of berries and 1 tablespoon of maple syrup contains approximately 370-380 calories.
These pancakes can be part of a balanced breakfast. They provide carbohydrates for energy, protein from the egg and milk, and antioxidants from the berries. This version is made with low-sodium baking powder to be more mindful of sodium intake.
The most common reasons for flat pancakes are overmixing the batter, which develops too much gluten, or using expired baking powder that has lost its leavening power.
It's best to cook the batter shortly after mixing. If you make it too far in advance, the baking powder will lose its effectiveness. You can, however, mix the dry and wet ingredients separately and store them in the fridge, combining them just before cooking.
