1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 cup buttermilk
2 tablespoons vegetable oil
1 egg
1 cup blueberries
3/4 cup sliced strawberries
1/2 cup sliced banana
2 tablespoons sugar -or- maple syrup

In medium bowl, combine flours, 1 tablespoon sugar, and baking powder.

In measuring cup combine buttermilk, oil, and egg. Mix well. Pour liquid ingredients over dry and mix until just combined. In separate bowl, combine fruit. Add 1 cup fruit to batter .

Heat large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup batter for each pancake. Spread to flatten. Cook 3-4 minutes, until bubbles appear on surface and bottom is brown. Turn pancakes and cook 1-2 minutes longer, until golden.

Serve immediately, or transfer to 200°F oven to keep warm.

Combine remaining fruit and sugar or syrup in blender or mini processor.

Puree until smooth. Serve with pancakes.

Serving Size: 8