Berry Pancake Rollups

Serves: 
6
Ingredients: 

3 cups berries, fresh: 1 cup each of strawberries, blueberries, blackberries

1/2 cup strawberry preserves

2 cups buttermilk pancake mix

1/2 cups water

vegetable oil cooking spray

1/2 cup vanilla yogurt, non-fat or low-fat (optional)

Instructions: 
  1. Gently wash berries.
  2. Make berry pancake topping by mixing berries and preserves in saucepan over medium hear for about 5 minutes or until slightly thickened.
  3. Prepare pancake mix and water in a large bowl according to package directions. Cook on preheated griddle or frying pan sprayed with vegetable oil cooking spray. The batter should make 6 to 8 pancakes about 5-6 inches in size.
  4. Top each pancake with 1/2 cup hot berry mixture and roll up.
  5. If desired, top each rolled pancake with one tablespoon vanilla yogurt.
Tips: 
  • Use any kind of fresh berries, depending on price or what's in season.
Nutrition Facts: 

Serving size: 1 pancake with berry mixture and yogurt

Calories: 280

Fruits and Vegetables: 1/2 cup

Fat: 2.5 g

Fiber: 3 g

Sodium: 490 mg

Season: 
Summer

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.