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Stir fresh cherries into your favorite whole wheat pancake batter to create an impressive (and deceptively simple!) breakfast treat. Top with more fresh fruit or a drizzle of warm maple syrup.



  • 2/3 cup water or milk
  • 1 tablespoon expeller-pressed canola oil, plus more for cooking the pancakes
  • 1 large egg (optional)
  • 1 cup whole wheat pancake and waffle mix
  • 1/4 pound cherries, pitted and cut into quarters (about 2/3 cup)



In a small bowl, whisk together water or milk, oil and egg (if using). In a larger bowl, stir liquid mixture into pancake mix (you'll have about 1 cup batter). Stir in cherries until evenly distributed. If making a larger batch, add 2/3 cup cherries for each additional cup of batter.

Oil a cast-iron griddle or large nonstick skillet with canola oil and heat over medium heat until hot. Working in batches, ladle 1/4 cup batter onto the griddle and cook about 2 minutes or until bottoms are golden. Flip and cook 1 to 2 minutes longer, until pancakes are cooked through.

Nutritional Info: 
Per Serving: 230 calories (50 from fat), 6g total fat, 1g saturated fat, 5mg cholesterol, 340mg sodium, 37gcarbohydrates, (1 g dietary fiber, 8g sugar), 6g protein.

Source: BlogsRelease
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