I make this for my family often. We love breakfast for dinner. Tonight I used blueberries and left out the grapes. Quick, easy and delish.
Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce
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- Calories: 342
- Calories from fat: 21%
- Fat: 8.1g
- Saturated fat: 0.8g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 2.2g
- Protein: 7.8g
- Carbohydrate: 61.7g
- Fiber: 3.5g
- Cholesterol: 36mg
- Iron: 2.6mg
- Sodium: 435mg
- Calcium: 171mg
- 3 tablespoons seedless blackberry jam
- 1/4 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 cup seedless red grapes, halved lengthwise
- 1 1/2 cups fresh blackberries
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/4 cup sliced almonds, toasted
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon salt
- 1 1/3 cups nonfat buttermilk
- 1/2 cup packed brown sugar
- 1/3 cup water
- 2 tablespoons canola oil
- 1 large egg
- Cooking spray
- To prepare sauce, combine the first 5 ingredients in a small saucepan over medium heat, and stir with a whisk. Add grapes to pan; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thickened. Stir in the blackberries. Remove from heat, and keep warm.
- To prepare hotcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk and remaining ingredients except cooking spray; add to flour mixture, stirring until smooth.
- Pour about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 2 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Serve hotcakes with sauce.
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