These delicious and moist pancakes are perfect for an outdoor spring brunch or re-heated for a quick weekday breakfast.  Kid-approved for flavour and fun, and mom-approved for nutrition, this fruit-infused recipe is sure to be a winner at the breakfast table.  Using applesauce or store-bought fruit snacks in both the batter and the topping boosts the nutrition and sweetness naturally, and provides one full serving of fruit per cup.  Mix-up your “fruit-ine” and substitute different flavours to change the recipe and delight your taste buds.  Swap traditional maple syrup for the creamy fruit topping for an extra burst of flavour and nutrients.

Prep time: 10 minutes
Cooking Time: 5-6 minutes each batch
Makes: 3 batches (approximately 36 depending on size)

Blueberry Pancakes

1 cup each: whole wheat flour, all-purpose flour and quick oats
1 tsp each: baking soda and baking powder
2 tbsp vegetable oil
2 cups 1% milk
1 egg, lightly beaten
1 cup fruit snack or applesauce
1 cup fresh or frozen blueberries

In a large bowl, combine flours, quick oats, baking powder and baking soda. In a large glass measuring cup or bowl, whisk together vegetable oil, milk, egg and fruit sauce.  Add milk mixture to dry ingredients, stir until just incorporated, and add blueberries until just mixed in.  Over medium high heat, preheat a large nonstick skillet or electric griddle, spoon ¼ cup (50 mL) batter onto griddle or skillet. Cook for 3 minutes or until golden brown, sides are dry and bubbles on top are beginning to pop. Flip and cook another 2-3 minutes or until firm to the touch.  Serve immediately with Creamy Fruit Topping.

To freeze for a quick mid-week delicious breakfast treat, allow pancakes to cool. Layer between parchment or waxed paper, wrap well and freeze.  To reheat, pop into toaster or microwave for 30-45 seconds. Best reheated in toaster.

Creamy Fruit Topping

Using the fruit snacks container to measure saves a dish and gives you the exact amount needed for this recipe. Convenient and efficient!   This recipe also works as a delicious dip for a fruit platter.

1/3 c. fruit snack/applesauce
1/3 c. French vanilla yogurt

In a small bowl, combine equal amounts of fruit snack and French vanilla yogurt, stir well. Serve atop pancakes.

Other ideas for breakfast:

Smoothie Freezer Packs
Homemade Low-Fat Granola

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