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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 2.9 Fat, 0.9 Fruits, 0.2 Milk, 0.0 Other Carbs, 0.7 Starch, 0.2 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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Servings

Ingredients

1.0
1 cup white all purpose flour 0.5
0 1/2 cup whole wheat flour 0.5
0 1/2 cup Bran, wheat 2.0
2 tsp baking soda 2.0
2 tsp sugar 1.0
1 tsp salt 2.0
2 cup Buttermilk, low fat, 1%, cultured 0.5
0 1/2 cup liquid egg substitute 2.0
2 tbsp unsalted butter 1.0
1 cup pitted dried prunes 1.0
1 cup unsweetened applesauce 0.3333
0.3333 cup pitted dried prunes 0.5
0 1/2 tsp ground cinnamon

Directions

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.
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.
Topping: Combine applesauce, and 1/3 cup finely chopped prunes, and cinnamon in a small sauce pan; heat to warm through.