Contributed By: DCC
Shirley Wu
Something so good and it's good for you too! Best of all everyone will love these!
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Breakfast & Brunch
Ingredients
1 cup All-purpose flour
2 tbsp Sugar
2 tsp Baking powder
1/2 tsp Ground cinnamon
1/4 tsp Ground ginger
1/4 tsp Ground allspice
3/4 cup Fat-free milk
Egg substitute equivalent to 1 egg,
Or 1 egg
2 tbsp Molasses
1 tbsp Acceptable oil
8oz. Light apple pie filling
1/2 cup Boysenberry, blueberry, or
Strawberry syrup
4 tbsp Dried cranberries (optional)
Preparation
Preheat nonstick griddle over medium heat.
In a medium bowl, combine flour, sugar, baking powder, cinnamon, ginger, and allspice.
In a small bowl, combine milk, egg substiute, molasses, and vegetable oil.
Pour wet mixture into dry mixture and stir until just combined. (do not over mix or pancakes will be tough)
test griddle by sprinkling a few drops of water on it. If water evaporates quickly, the griddle is ready. Pour about 1/4 cup of the batter onto the griddle. Cook for 2 to 3 minutes, or until bubbles appear all over the surface. Flip over, and cook for 2 minutes, or until bottom is golden-brown. Repeat until all of the better is used.
While pancakes are cooking, heat the apple pie filling in a small saucepan over low heat for 2 to 3 minutes, or until filling is warmed through. Set aside.
To serve, place 2 pancakes on a plate. Spoon about 2 Tbsp of syrup on pancakes. Spread 1/4 cup apple pie filling on top and sprinkle with 1 Tbsp dried cranberries. repeat with remaining pancakes.
Cook's Notes
Nutrition Information
Calories: 412
;
Total Fat: 5 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 2.6 g
;
Carbohydrates: 88 g
;
Protein: 6 g
;
Vitamin A: 155 IU
;
Vitamin C: 0 mg
;
Calcium: 227 mg
;
Sodium: 320 mg
;
Iron: 2.6 mg
;
Fiber: 2 g