Hearty Pancakes

Hearty Pancakes
Becky Luigart-Stayner; Melanie J. Clarke

Good to Know

Substituting applesauce for the buttermilk, shortening, or oil found in traditional pancake recipes adds fiber and cuts fat. The additional fiber, plus protein and good fats in walnuts, will help keep you full longer.



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.

Nutrition Information

  • Calories per serving347
  • Calories per serving23
  • Fat per serving9
  • Saturated fat per serving1
  • Monounsaturated fat per serving1.3
  • Polyunsaturated fat per serving5.1
  • Protein per serving8.8
  • Carbohydrates per serving61.1
  • Fiber per serving4.3
  • Cholesterol per serving35
  • Iron per serving4.8
  • Sodium per serving537
  • Calcium per serving142