These pancakes are fun and easy, especially for kids. The fruit in the pancakes go well with maple syrup. Whenever I make these, I never have any leftovers. Serve hot with maple syrup or fresh strawberries.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 eggs whites , beaten
- 1 can fruit cocktail , 15.25 ounce
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
-
2
Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
-
3
Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Easy Creamy Vanilla Fudge
This is really yummy fudge. It's creamy, easy, and tastes great. Try adding nuts, cranberries, or whatever you like!
Jazzy Stuffed Peppers
These jazzy stuffed peppers are a "jazzed up" but simplified version of traditional stuffed peppers, using ground turkey and New Orleans-style dirty rice mix as the filling for a perfect balance of spices. Serve with toasted bread rounds
Pumpkin Hummus, Caramelized Onion and Fontina Cheese Pizzas
Use the pumpkin hummus recipe from this site to make this amazing pizza. I love to fool around in the kitchen and I came up with this pizza and my parents love it. For the onions, cut them from one root end to the others and then slice them in little strips between the roots. They will be narrower on the ends and this keeps them from disintegrating during the caramelizing and cooking process.