Lightened Up Raspberry Applesauce Pancakes

| January 7, 2010 | 5 Comments

Raspberry Pancakes

If you are what you eat, then my four-year-old Will is a moist pancake with berries. To say he loves pancakes is like saying that the sun is lukewarm. Will’s devotion to pancakes is unreal. If we let him, Will would have a big stack of pancakes every single morning. But, that wouldn’t be good for him to have every day (and the rest of us aren’t quite as fanatical about pancakes as he is) so we don’t.

That said, we do eat a lot of pancakes. I swear, Shawn and I can practically whip up batches in our sleep.

But while pancakes aren’t that bad for you, they have some room for improvement. Do they really need the oil? Nah. The good old applesauce in place of oil trick works great — and delivers moist cakes. Do they need refined sugar? Nope. Agave nectar, a natural sweetener made from the same plant used to make tequila, works fine and supposedly is a little better for you. You could also trade the egg for egg substitute, but I prefer real cage-free eggs.

The result is a moist, light, fluffy pancake with a nice contrast of ever-so-slight sweetness from the agave and tartness from the raspberries. I like mine topped with a drizzle of Grade B maple syrup from a local farm, but a sprinkle of powdered sugar could be delicious too.

How do you like your pancakes? Share!

Raspberry Pancakes Stack

Lightened Up Raspberry Applesauce Pancakes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: serves 4

Ingredients

1 large egg
1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
3/4 cup milk (I recommend using nonfat)
1 tbsp agave nectar
2 tbsp unsweetened applesauce
1 tbsp baking powder
1/4 tsp salt
1 cup frozen raspberries

Directions

  1. Add the egg to the bowl of a stand mixer and beat until it's foamy. Add all the other ingredients, except the raspberries, and mix until just combined. Scrap down the sides of the bowl, add the raspberries and beat once more.
  2. Use an ice cream scoop to drop batter onto a hot griddle. Cook until golden brown on both sides, flipping once.
  3. Serve hot with fresh maple syrup.
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Category: Breakfasts, Feeding Kids, Fruit, Recipes

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (5)

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  1. Your pancakes look amazing. Have you ever tried Kodiak Cakes Flapjack and Waffle mix? I think you would really like them, because they are also healthy (that is for a pancake) and taste great.

  2. This is a stroke of genius! Another for the when-I’m-back-on-carbs list.

  3. Mangochild says:

    I’ve made mine out of all whole-wheat flour, baking powder/baking soda, egg replacer, applesauce, honey, and water. And that’s it! Really. And they come out fluffy, bubbly, and just delicious. I don’t use any salt or milk. I think my roommate in college made them without salt/milk, and that’s how I picked it up.

    I like mine with raspberry or blueberry jam for dipping – and if syrup is on the brain, I’ll put it in a small pot, add a splash of maple syrup, and heat.

  4. Joie says:

    Also made mine with honey since that’s what I had in the house. Used Rice Milk and sea salt which are both quite good for you and I believe the fluffiness a pancake needs can’t be attained without milk! And the salt, well just works.

    Great recipe, Sarah and easily adaptable!

  5. I’m a big fan of using whole wheat and non-fat milk in my pancakes, though I’ve never though of trying the applesauce. Sounds like a winner…

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