Whole-Grain Pancakes

• 2 ripe peaches
• 1/2 pt. raspberries
• 1 tbsp. sugar
• 1/2 c. all-purpose flour
• 1/2 c. whole wheat flour
• 1/2 c. quick-cooking oats
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 c. fat-free (skim) milk
• 1 large egg
• 1 tbsp. vegetable oil

1. In medium bowl, combine peaches, raspberries, and sugar.
2. Stir to coat; set fruit mixture aside.
3. Meanwhile, in large bowl, combine flours, oats, baking powder, and salt.
4. Add milk, egg, and oil; stir just until flour mixture is moistened (batter will be lumpy).
5. Spray 12-inch nonstick skillet with cooking spray; heat on medium 1 minute.
6. Pour batter by scant 1/4 cups into skillet, making about 4 pancakes at a time.
7. Cook until tops are bubbly, some bubbles burst, and edges look dry.
8. With wide spatula, turn pancakes and cook until undersides are golden.
9. Transfer pancakes to platter.
10. Cover; keep warm.
11. Repeat with remaining batter, using more nonstick cooking spray if necessary.
12. To serve, top with fruit mixture.

peaches, raspberries, sugar, allpurpose, whole wheat flour, oats, baking powder, salt, milk, egg, vegetable oil

Taken from www.delish.com/recipefinder/whole-grain-pancakes-recipe (may not work)