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Hearty Pancakes




Source of Recipe


by Jen, from Cooking Light


Recipe Introduction


I made them this morning, and they are fabulous. I used regular skim milk, but I think the vanilla soy would be really good, too. Made some without the raisins and walnuts, and some with bananas and walnuts instead. I think next time I'll use pecans. The cream of wheat gives them a really substantial texture, almost a little bit of crunch.


Recipe Link: http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=780384

List of 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 or regular skim 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

Recipe



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.

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

NUTRITION PER SERVING
CALORIES 347(23% from fat); FAT 9g(sat 1g,mono 1.3g,poly 5.1g); PROTEIN 8.8g; CHOLESTEROL 35mg; CALCIUM 142mg; SODIUM 537mg; FIBER 4.3g; IRON 4.8mg; CARBOHYDRATE 61.1g