Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce

Photo: Lee Harrelson; Styling: Cindy Barr

The blackberry-grape sauce drizzled on these hotcakes offers sources of antioxidants that may protect against cancer and improve mental function. This is the way breakfast should be—sweet and healthy.

 

Yield: 6 servings (serving size: 2 hotcakes and about 1/4 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

Ingredients

  • Sauce:
  • 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
  • Hotcakes:
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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