Almond Pancakes with Sour Cherry Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pancakes say lazy-day lounging with friends. Sour-cherry syrup, which you can make a week ahead, adds a twist on taste. Ingredients:
1/2 cup dried sweetened sour cherries |
1 cinnamon stick |
1/2 cup maple syrup |
1 1/2 cups all-purpose flour |
1/4 cup whole-wheat pastry flour |
1/4 cup quick-cooking oats |
2 teaspoons baking soda |
1 teaspoon kosher salt |
2 eggs, beaten |
2 cups lowfat buttermilk |
1/4 teaspoon almond extract (optional) |
oil or butter, for greasing pan |
1/2 cup sliced almonds, divided |
1/2 cup nonfat plain greek yogurt |
Directions:
1. In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.
2. Per serving (per 2 pancakes with 2 tablespoons syrup, (optional): 297 calories, 7 g fat (1 g saturated), 50 g carbohydrates, 3 g fiber, 9 g protein Nutritional analysis provided by Self
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