1. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together eggs, milk, and olive oil.
3. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined.
4. Gently fold in Saskatoon berries, carrots, corn, and cranberries.
5. Heat a non-stick skillet over medium heat and lightly grease with olive oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
8. Repeat with the remaining batter.
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 300 | 45g | 8g | 10g |
