Berry Pancake Rollups


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)

  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.
  • 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


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

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