Multigrain pancakes with fruit sauce

Yield: 4 servings

Measure Ingredient
2 cups Frozen unsweetened fruit
Such as peaches or strawberries or
Raspberries
1¼ cup Unfiltered apple juice; divided
1 tablespoon Cornstarch
4 cans Whole grain pancakes from mix
Prepared according to package directions

MAKES 4 SERVINGS OVO-LACTO

Begin by cooking the fruit sauce so that it can simmer while you make the pancakes.

In medium saucepan, combine fruit with 1 cup juice. Bring to a boil and then reduce heat to low and simmer, uncovered, until fruit is heated through, 5 to 10 minutes. In small bowl, blend cornstarch with remaining juice, then add to fruit and cook over medium-low heat until thickened, about 5 minutes.

Prepare and cook pancakes according to package instructions. Layer with sauce and serve immediately. Makes 3 cups sauce and 4 servings of pancakes.

PER PANCAKE WITH 2 TBS. SAUCE: 115 CAL.; 3G PROT.; 3G TOTAL FAT (1G SAT.

FAT); 39G CARB.; 27MG CHOL.; 198MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 15, 1999.

Recipe by: Vegetarian Times Magazine, April 1997, page 55 Converted by MM_Buster v2.0l.

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