Whole Wheat Pancakes With Fresh Fruit

Ingredients

• 34 cup whole wheat flour
• 1 teaspoon baking powder
• 13 cup toasted sliced almonds
• 12 cup 1% low-fat milk
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 2 egg whites
• 18 teaspoon cream of tartar
• 1 14 cups blueberries
• rinsed and cleaned
• 2 bananas
• sliced
• 1 14 cups raspberries
• rinsed & cleaned
• 4 tablespoons splenda brown sugar substitute
• 1 cup mascarpone or 2 cups whipped cream

Instructions

1. Combine the flour, baking powder and almonds.
2. Whisk together the honey, milk and oil.
3. Beat the egg whites with the cream of tartar until stiff but not dry.
4. Add milk mixture to the flour, stir gently to form a batter - do not beat or over mix.
5. Fold in the beaten egg whites gently.
6. Let it rest for a few minutes.
7. While it is resting combine your berries and banana with the Splenda.
8. Refrigerate the fruit until ready to serve.
9. Ladle your batter by spoonfuls onto a non stick skillet over medium heat, when bubbles start to form on one side flip and cook the underside.
10. Remove and keep warm in the oven until all the pancakes are cooked.
11. Serve the pancakes with the fruit on top with a generous topping of Mascarpone or whipped cream.