Whole Grain Brown Sugar-Cinnamon Pancakes

This nutritious and delicious brown sugar infused treat is soooo good, you'll be craving breakfast for lunch, dinner, dessert and a mid-night snack.

Here's the skinny:

1 1/2 cups all-purpose flour > 1 1/2 cups Gold Medal® whole wheat flour
1 cup crispy rice cereal > 1 cup Total® Raisin Bran cereal
1/4 cup packed brown sugar > 2 tablespoons packed brown sugar
1 cup reduced-fat milk plus 3/4 cup sour cream > 1 3/4 cups buttermilk
1/4 cup butter > 2 tablespoons cooking oil
1 cup maple syrup > 2 cups unsweetened applesauce

Nutritional Highlights

Calories

350 (before)

210 (after)

Total Fat

11 g (before)

6 g (after)

Saturated Fat

7 g (before)

1 g (after)

Dietary Fiber

1 g (before)

4 g (after)

Sugars

33 g (before)

14 g (after)

Calcium (%DV)

25 % (before)

35 % (after)

Prep Time:5 min

Start to Finish:30 min

makes:8 Servings

1 1/2 cups Gold Medal® whole wheat flour
1 cup Total® Raisin Bran cereal
2 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 3/4 cups buttermilk
2 tablespoons cooking oil
2 cups unsweetened applesauce

1 In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
2 Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant ¼ cup batter onto the hot griddle.
3 Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200°F oven for up to 30 minutes. Serve topped with applesauce and remaining ½ teaspoon ground cinnamon.
4 TK Tip: For even more raisin-packed pancakes, add ¼ cup raisins to the batter.

1 In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.

2 Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant ¼ cup batter onto the hot griddle.

3 Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200°F oven for up to 30 minutes. Serve topped with applesauce and remaining ½ teaspoon ground cinnamon.

4 TK Tip: For even more raisin-packed pancakes, add ¼ cup raisins to the batter.

Nutritional Information

2 pancakes and 1/4 cup applesauce: Calories 210 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g); Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 35g (Dietary Fiber 4g, Sugars 14g); Protein 7g % Daily Value Vitamin A 4%; Vitamin C 2%; Calcium 35%; Iron 20% Exchanges 1 Fat Carbohydrate Choices 2