Go ahead and try these healthy pancakes for a family weekend morning treat!
To Prepare the Sauce:
In a saucepan bring water to a boil. Add apricots and vanilla extract. Cook for 5 to 7 minutes over medium-high heat.
Add orange juice; cook for another 7 to 10 minutes or until it thickens. Remove from heat. Set aside.
To Prepare the Pancakes:
Mix together flour, baking powder, baking soda, salt, and sugar in a large bowl.
In a separate bowl, whisk together eggs, buttermilk, and 2 tablespoons melted butter; set aside until ready to cook.
Lightly grease griddle or non-stick pan with cooking spray and heat over medium-high. Test griddle or pan by sprinkling a few drops of water on it. If water beads up and spatters off griddle, it is hot enough.
Pour the egg mixture onto the flour mixture. Mix with wooden spoon to combine. Do not over stir; a few small lumps are fine.
Ladle, about 1/2 cup of the pancake batter in the griddle. When pancakes have bubbles on top and are slightly dry around edges, about 2 to 3 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat procedure with remaining batter.
Serve warm in individual plates drizzled with prepared orange apricot sauce.
|Amount Per serving: 1 pancake + 2 Tbsp sauce||Energy: 267.9 calories|
|Total Fat||7.0 g|
|Total Carbohydrates||46.0 g|
|Dietary Fiber||2.1 g|