Whole Wheat Pancakes with Dried Fruit Conserve
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Whole Wheat Pancakes with Dried Fruit Conserve
Yield: 8 servings
- ¼
-
2
tbsp. chopped walnuts, toasted (divided use)
- ¼
- 1
- ½
- ¼
- ¼
- ¼
- ¼
- 2
- 1
-
⅓
cup chopped, peeled Johnathan or other tart apple
Place oats in food processor and process until fine. Add toasted walnuts and pulse to combine, coarsely chopping walnuts.
In another bowl, combine buttermilk, apple juice, milk, applesauce, egg whites and oil; stir to combine well. Pour liquid ingredients into flour mixture and stir just until moistened. Stir in chopped apples.
Heat nonstick griddle or skillet over medium-high heat. Spray generously with nonstick cooking spray.
Pour ⅓ cup batter onto hot griddle for each pancake; cook about 2 minutes or until surface bubbles. Turn and cook.
Spool about 2 tbsp. warm compote on top of each pancake.
Dried Fruit Conserve: Combine 1 cup apple juice, 1 cup chopped dried fruit mix, ¼ cup raisins, 1 tsp. sugar and ½ tsp. cinnamon in small aucepan. Cover and heat to boil; reduce to low and simmer 10 minutes. Uncover and cook 2–3 minutes to thicken slightly. Remove dried fruit mixture from heat and stir in 1 tbsp. roasted walnuts.
8 servings.
Calories: 196; Fat: 4 g; Fiber 4 g: Carbs 34 g; Protein 6 g
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