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Hearty Pancakes

Becky Luigart-Stayner; Melanie J. Clarke
Yield 6 servings (serving size: 2 pancakes and 2 teaspoons maple syrup)

Ingredients

  • 1 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/3 cup uncooked farina (such as Cream of Wheat)
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups vanilla soy milk
  • 1/4 cup applesauce
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/2 cup golden raisins, divided
  • 1/2 cup coarsely chopped walnuts, divided
  • 1/4 cup maple syrup

Nutrition Information

  • calories 347
  • caloriesfromfat 23 %
  • fat 9 g
  • satfat 1 g
  • monofat 1.3 g
  • polyfat 5.1 g
  • protein 8.8 g
  • carbohydrate 61.1 g
  • fiber 4.3 g
  • cholesterol 35 mg
  • iron 4.8 mg
  • sodium 537 mg
  • calcium 142 mg

How to Make It

  1. Lightly spoon the flours into dry measuring cups; level with a knife. Combine flours, farina, and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Combine milk, applesauce, and egg in a medium bowl, stirring until well blended. Add milk mixture to flour mixture, stirring until well combined. Let batter stand 5 minutes.

  2. Heat a nonstick griddle or skillet over medium heat; coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto pan; sprinkle each with 2 teaspoons raisins and 2 teaspoons walnuts. Cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter, raisins, and walnuts. Serve with syrup.