Serves 24 Ingredients 1 (18 1/4 oz.) box yellow cake mix 1/2 cup applesauce 1/2…
Five Grain Raspberry Pancakes
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
3 large eggs (separated)
2 tablespoons honey
3 tablespoons canola oil (divided)
1 1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup whole-wheat flour
1/2 cup amaranth flour
1/2 cup teff flour
1/2 cup millet flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup old-fashioned rolled oats
1 cup honey
1 cup fresh or frozen raspberries
*Available at most Whole Foods Markets.
5 grain buttermilk pancakes:
Preheat oven to 200 degrees.
In a medium bowl, whisk yolks. Whisk in honey, 2tbsp. oil, buttermilk, and vanilla.
In a separate bowl, whisk together flours. Baking soda, salt, and baking powder. Whisk into wet ingredients until just combined. Stir in oats.
Heat remaining 1 tbsp. oil in a large nonstick frying pan over medium heat.
Meanwhile, in a separate bowl, beat egg whites with a whisk or electric mixer until stiff peaks form.
Fold into batter.
(Beating the egg whites and folding them into the batter makes these hearty, nutritious pancakes surprisingly light in texture.)
Swirl oil to coat pan; pour excess into a heatproof cup.
Ladle batter into pan in 1/3-cup portions and cook until bubbles form and edges look dry, 3 to 5 minutes.
Flip pancakes and cook until browned, 3 minutes more.
Keep warm on a baking sheet in oven as you cook.
Serve with warm Raspberry Honey or maple syrup.
Heat 1 cup honey in a small saucepan over low heat.
When hot, add 1 cup fresh or frozen raspberries.
Cook, stirring occasionally, until berries start falling apart.
Serve in a pitcher. Makes about 2 cups.
Pancake, with 1 tbsp. Raspberry Honey 192 cal., 30% (57 cal.) from fat; 5.7g protein; 6.4g fat (1.1g sat.); 29g carbs (2.6g fiber); 277mg sodium; 55mg cholesterol.