1 tablespoon canola oil, plus more for cooking the pancakes
1 large egg (optional)
1 cup whole wheat pancake and waffle mix
1/4 pound cherries, pitted and cut into quarters (about 2/3 cup)
In a small bowl, whisk together water or milk, oil and egg (if using). In a larger bowl, stir liquid mixture into pancake mix (you'll have about 1 cup batter). Stir in cherries until evenly distributed. If making a larger batch, add 2/3 cup cherries for each additional cup of batter.
Oil a cast-iron griddle or large nonstick skillet with canola oil and heat over medium heat until hot. Working in batches, ladle 1/4 cup batter onto the griddle and cook about 2 minutes or until bottoms are golden. Flip and cook 1 to 2 minutes longer, until pancakes are cooked through.
Per Serving:230 calories (50 from fat), 6g total fat, 1g saturated fat, 5mg cholesterol, 340mg sodium, 37g carbohydrates, (1 g dietary fiber, 8g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.