Wholewheat Pancakes with Strawberries and Bananas

This morning I woke up with a craving for Cracker Barrel's pancakes. I mulled over it for about 30 minutes before I finally decided to take the 3 mile drive. Now there's a Publix across the street from my community... I thought that the store would be closed since it's New Years Day. But NO!... Screeech .. U-Turn!! Publix was open! I went in pick up some ingredients and went right back home to make my own pancakes!

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 spoon baking powder
1 tbsp sugar
1 egg
1 cup reduced fat milk
1 tbsp vegetable oil

For topping
6 oz sliced frozen strawberries
1 banana sliced
2 tbsp unsweetened maple syrup


  • Combine dry ingredients in a medium mixing bowl
  • Whisk together milk, egg, and oil then pour into flour mixture
  • Using a wooden spoon combine the ingredients well until there are no clumps in the batter
  • Heat a griddle or large pan to medium heat, then coat the pan evenly with a little vegetable oil
  • Pour the batter unto the pan or griddle to desired size (Use a ladle for more uniformity in size)
  • Using a flat spatula, flip the pancakes when you see air bubbles start forming at the surface
  • Cook for about 1 more minute or until golden brown.
  • Repeat the above until you have no more batter.

  • Heat a small pan and add the sliced frozen strawberries.
  • Once the strawberries begins to release the juices pour in the maple syrup.
  • Add sliced bananas to the pan when the strawberry mixture starts on bubble.
  • Stir ingredients over heat for 2 more minutes.
  • Pour hot over pancakes.

Serve hot and add whipped cream immediately before serving.