Prenatal Whole-Grain Pancakes with Berries

In a large mixing bowl, combine the whole wheat flour, rolled oats, chia seeds, baking powder, ground cinnamon, and salt.

In a separate medium bowl, whisk together the pasteurized milk, beaten eggs, maple syrup, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; a few lumps are fine.

Heat a large skillet or griddle over medium heat and lightly coat it with a little butter.

Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set and dry, about 3 to 4 minutes.

Flip the pancakes carefully and cook for another 2 to 3 minutes on the other side, ensuring the interior is completely cooked through with no raw batter remaining.

Repeat with the remaining batter, adding more butter to the pan as needed.

Serve the warm pancakes immediately, topped generously with fresh mixed berries and an optional drizzle of pure maple syrup.