Cardiac Cookbook |
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Cherry Berry Topped Wheat Pancakes
Your family and friends will not even realize that these delicious flapjacks are packed with heart healthy ingredients like oat bran and wheat germ. And the cheery berry sauce provides a yummy substitute for regular syrup.
Pancakes
3/4 cup oat bran hot cereal (undercooked)
1/4 cup whole grain wheat flour
3 Tablespoons brown sugar
1/3 ounce wheat germ (2 Tablespoons)
2 1/4 Tablespoon low sodium baking powder
1 1/4 cup skim milk
1 Tablespoon olive or canola oil
1/3 cup egg substitute (or 2 egg whites)
Sauce
1/2 cup water
1 Tablespoon corn starch
1/4 cup sugar (or Splenda)
2 teaspoon lemon juice
2 teaspoon vanilla extract
1/4 teaspoon ginger, ground
1 1/2 cup pitted sweet cherries, frozen or canned
1 1/2 cup frozen, unsweetened raspberries or blueberries
Sauce Directions
In medium saucepan, combine water and cornstarch, stir until cornstarch dissolves. Add remaining sauce ingredients and cook over medium-high heat for 10-15 minutes or until mixture boils. Stir occasionally. Boil one minute and set aside.
Pancake Directions
In medium bowl, combine oat bran, flour, brown sugar, wheat germ, and baking powder; mix well. In another small bowl, combine milk, oil, and eggs; beat until well blended. Add liquid ingredients to dry ingredients and stir until just moist and large lumps disappear. Four 1/4 cup batter onto griddle to form 1/4-inch pancakes. Cook until pancakes are browned on both sides and centers are cooked. Serve with warm Cherry-Berry Sauce on top.
Makes 4 servings. Each serving contains 315 calories, 60 grams carbohydrate, 5 grams fat, 1 mg cholesterol, 9 g protein, and 7 grams of fiber.
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