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

High fiber pancakes with a fruity topping.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 164.3
Total Carbs 30.1 g
Dietary Fiber 3.1 g
Sugars 10.7 g
Total Fat 2.9 g
Saturated Fat 1.6 g
Unsaturated Fat 0.3 g
Potassium 177.8 mg
Protein 5.4 g
Sodium 470.4 mg
Dietary Exchanges
1/2 Fat , 1 Fruits , 1/2 Milk , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  white all purpose flour
0 1/2 cup  whole wheat flour
0 1/2 cup  Bran, wheat
2 tsp  baking soda
2 tsp  sugar
1 tsp  salt
2 cup  Buttermilk, low fat, 1%, cultured
0 1/2 cup  liquid egg substitute
2 tbsp  unsalted butter
1 cup  pitted dried prunes
1 cup  unsweetened applesauce
0.3333 cup  pitted dried prunes
0 1/2 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.

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