Hearty Pancakes

Hearty Pancakes Recipe
Becky Luigart-Stayner; Melanie J. Clarke

Yield:

6 servings (serving size: 2 pancakes and 2 teaspoons maple syrup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

November 2004
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