= Makes: 12 to 16 pancakes
= Serving size: 2 medium-size pancakes
= Active time: 15 minutes
= Total time: 25 minutes
These pancakes are light and fluffy, not heavy like regular pancakes. They also have more flavor than regular pancakes. Top them with the Berry Compote and you’ve got a power meal.
Ingredients
1½ cups oat bran
1½ cups whole-wheat flour
1 cup rolled oats
1½ tablespoons baking soda
1 cup eggs, beaten, or egg whites, or Egg Beaters
¼ cup prune paste*
½ cup Applesauce
1 red apple, grated
2¼ cups nonfat plain yogurt
¼ cup nonfat milk
STEP 1: Mix the oat bran, whole-wheat flour, oats, and baking soda together in a mixing bowl.
STEP 2: Mix the eggs (or egg whites or Egg Beaters), prune paste, Applesauce, apple, yogurt, and milk together in large bowl. Add the oat mixture and stir to mix (don’t overmix the batter). This batter will keep in an airtight container in the refrigerator for 2 days.
STEP 3: Cook the pancakes on a lightly oiled preheated griddle or frying pan. Add ¼ cup batter to the griddle. Cook over medium heat until the batter bubbles, and edges start to get solid. Flip and cook the other side.
This recipe can be multiplied. The pancakes can be cooked and frozen for a quick breakfast. To defrost, pop them in the microwave for 90 seconds.
VARIATIONS:
• Use unsweetened nut or soy milk in place of the nonfat milk.
• Use unsweetened soy yogurt in place of the nonfat yogurt.
GOES WELL WITH:
• Warm Applesauce
• Roasted or grilled peaches
Per serving: Calories 170, Calories from Fat 20, Total Fat 2g (3% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol < 5mg (1% DV), Sodium 230mg (10% DV), Carbohydrates 35g (12% DV), Dietary Fiber 5g (20% DV), Sugars 9g, Added Sugars: 0g, Protein 10g, Vitamin A 4%, Vitamin C 4%, Calcium 10%, Iron 10%.