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Ingredients
| 1 cup | dried tart cherries, chopped | 250 mL |
| 1/3 cup | tart cherry juice | 80 mL |
| 2 cups | low-fat pancake mix | 500 mL |
| 1/2 cup | toasted wheat germ | 250 mL |
| 1 cup | granola | 250 mL |
| 1 | whole egg | 1 |
| 1/4 cup | egg substitute | 60 mL |
| 2 cups | 1% low-fat milk (or light plain or vanilla soymilk) | 500 mL |
| 1 tsp | almond extract cooking spray | 5 mL |
| 3 tbsp | sliced almonds | 45 mL |
| Salsa Ingredients: | ||
|---|---|---|
| 2/3 cup | dried tart cherries | 165 mL |
| 1/4 cup | dried cranberries | 60 mL |
| 1/4 cup | dried wild blueberries | 60 mL |
| 1-1/2 cup | water | 375 mL |
| 1/2 cup | tart cherry juice | 125 mL |
| 3 tbsp | packed brown sugar | 45 mL |
| 6 inches | cinnamon, broken into 2-inch pieces | |
| Dash ground cloves | ||
| 1/3 cup | water | 80 mL |
| 1 tbsp | cornstarch | 15 mL |
Directions
Heat griddle. In a small sauce pan over medium-high heat, stir cherries and juice until cherries are plump and juice is absorbed. Set aside. In a medium bowl, mix pancake mix, wheat germ, granola, egg, egg substitute and milk until blended. Add cherries and almond extract and blend. Spray heated griddle with cooking spray. Portion 1/2 cup batter onto surface, cook until bottom is golden brown, then turn and cook until golden. Top with favorite syrup and sprinkle with almonds.
For Salsa: Combine cherries, cranberries, blueberries, 1 1/2 cups water, the cherry juice, brown sugar, stick cinnamon and cloves in a medium saucepan. bring to boil. Reduce heat; gently simmer, uncovered, for 5 minutes. Stir together 1/3 cup water and the cornstarch. Add cornstarch mixture to cherry mixture. Bring to boil. Reduce heat; gently simmer, uncovered, for 2 minutes. Remove from heat; remove stick cinnamon.
Serve mixture warm over pancakes, waffles, French toast, hot cereal or ice cream.
Nutritional Info
Nutrition Facts per pancake: 160 calories, 4 g total fat, 0 g saturated fat, 0 g trans fat, 26 g carbohydrate, 16 mg cholesterol, 6 g protein, 1 g fiber, 176 mg sodium
Daily Values: 6% vitamin A; 2% vitamin C; 0% calcium; 10% iron.
Nutrition Facts per 1/4 cup serving (of salsa): 99 calories, 0 g total fatm 0 g saturated fat, 0 g trans fat, 24 g carbohydrate, 0 mg cholesterol, 1 g protein, 1 g fiber, 5 mg sodium.
Daily Values: 8% vitamin A, 0% vitamin C, 2% calcium, 2% iron