Source: The Prune Gourmet, by Donna Rodnitzky, Jogail Wenzel, and Ellie Densen, Chronicle Books.

High fiber pancakes with a fruity topping.

Servings

1 cup white all purpose flour
0.5 cup whole wheat flour
0.5 cup Bran, wheat (not cereal)
2 tsp baking soda
2 tsp sugar
1 tsp salt
2 cup Buttermilk, low fat, 1%, cultured
0.5 cup liquid egg substitute (Egg Beaters)
2 tbsp unsalted butter , melted
1 cup pitted dried prunes , chopped
1 cup unsweetened applesauce
0.33 cup pitted dried prunes , finely chopped
0.5 tsp ground cinnamon

1 Combine flours, bran, baking soda sugar and salt in a large bowl. Make a well in the center of the flour mixture and stir in buttermilk, eggs, butter and prunes; mix with a fork, just enough to blend.
2 Drop by large spoonfuls onto hot, nonstick skillet, sprayed with vegetable cooking spray. Cook over medium heat until golden brown on both sides, turning once. Makes 12 Servings.
3 Topping: Combine applesauce, and 1/3 cup finely chopped prunes, and cinnamon in a small sauce pan; heat to warm through.

High fiber pancakes for a cold autumn morning. Try the topping on waffles, too.