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Oat and Wheat Pancakes with Cherry Berry Sauce

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  • 40 min prep time
  • 45 min total time
  • 17 ingredients
  • 12 servings
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Enjoy these delicious pancakes made with oat and wheat and can be serve with warm cherry berry sauce that’s ready in 45 minutes.

Ingredients

SAUCE

1/2
cup water
1
tablespoon cornstarch
1/4
cup sugar
2
teaspoons fresh lemon juice
2
teaspoons vanilla
1/4
teaspoon ginger
1 1/2
cups frozen unsweetened pitted dark sweet cherries
1 1/2
cups frozen unsweetened raspberries or blueberries

PANCAKES

3/4
cup uncooked oat bran hot cereal
1/2
cup whole wheat flour
3
tablespoons dark brown sugar
2
tablespoons wheat germ
2 1/4
teaspoons baking powder
1/4
teaspoon salt
1 1/4
cups skim milk
1
tablespoon oil
2
egg whites or 1/3 cup refrigerated or frozen fat-free egg product, thawed

Steps

  • 1 In medium saucepan, combine water and cornstarch; stir until cornstarch is dissolved. Stir in all remaining sauce ingredients. Cook over medium-high heat for 10 to 15 minutes or until mixture comes to a boil, stirring occasionally. Boil 1 minute. Set aside.
  • 2 In medium bowl, combine oat bran, flour, brown sugar, wheat germ, baking powder and salt; mix well.
  • 3 In small bowl, combine milk, oil and egg whites; beat until well blended. Add to dry ingredients; stir just until dry ingredients are moistened and large lumps disappear.
  • 4 Heat nonstick griddle or large skillet to medium-high heat (375°F.). Pour scant 1/4 cup batter onto hot griddle, spreading to form 4-inch pancakes. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 1/2 to 2 minutes or until golden brown. Serve warm sauce over pancakes.
  • 1 In medium saucepan, combine water and cornstarch; stir until cornstarch is dissolved. Stir in all remaining sauce ingredients. Cook over medium-high heat for 10 to 15 minutes or until mixture comes to a boil, stirring occasionally. Boil 1 minute. Set aside.
  • 2 In medium bowl, combine oat bran, flour, brown sugar, wheat germ, baking powder and salt; mix well.
  • 3 In small bowl, combine milk, oil and egg whites; beat until well blended. Add to dry ingredients; stir just until dry ingredients are moistened and large lumps disappear.
  • 4 Heat nonstick griddle or large skillet to medium-high heat (375°F.). Pour scant 1/4 cup batter onto hot griddle, spreading to form 4-inch pancakes. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 1/2 to 2 minutes or until golden brown. Serve warm sauce over pancakes.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
370
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
480mg
20%
Total Carbohydrate
68g
23%
Dietary Fiber
9g
36%
Sugars
39g
39%
Protein
11g
11%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
3 Starch; 1 1/2 Fruit; 4 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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