Hearty Pancakes

Becky Luigart-Stayner; Melanie J. Clarke

Yield: 6 servings (serving size: 2 pancakes and 2 teaspoons maple syrup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 23%
  • Fat: 9g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 5.1g
  • Protein: 8.8g
  • Carbohydrate: 61.1g
  • Fiber: 4.3g
  • Cholesterol: 35mg
  • Iron: 4.8mg
  • Sodium: 537mg
  • Calcium: 142mg

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

  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.
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