Rating: 4 stars
1 Ratings
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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.

Maureen Callahan
Recipe by Cooking Light July 2007

Gallery

Lee Harrelson; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 2 hotcakes and about 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

342 calories; calories from fat 21%; fat 8.1g; saturated fat 0.8g; mono fat 4.4g; poly fat 2.2g; protein 7.8g; carbohydrates 61.7g; fiber 3.5g; cholesterol 36mg; iron 2.6mg; sodium 435mg; calcium 171mg.
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