These were inspired by a secret recipe for pancakes from a breakfast restaurant. I made the 'apple syrup' because I grew tired of maple syrup. I like to change up the types of fruit and nuts in this recipe, too. Be careful if you're cooking for more than 2 people, though; I cook for just my husband and myself and this recipe only makes 8 small pancakes.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
8 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Apple Syrup:
Pancakes:

Directions

Instructions Checklist
  • Combine apple, orange juice to cover, butter, sucralose, allspice, and candied ginger in a small saucepan and bring to a boil. Reduce heat to simmer and let the syrup cook until pancakes are ready to serve.

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  • Mix granola, soy milk, egg substitute, flour, applesauce, almonds, blueberries, wheat germ, vanilla extract, sucralose, cinnamon, baking soda, and baking powder together in a bowl to make the batter.

  • Heat a nonstick griddle over medium-low heat. Spoon about 1/4 cup of the batter onto the griddle and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer pancake to a plate and cover to keep warm. Repeat with remaining batter. Serve with apple syrup.

Cook's Note:

Use apple juice in place of orange juice, if you prefer.

Nutrition Facts

131 calories; protein 3.8g; carbohydrates 14.9g; fat 6.3g; cholesterol 7.7mg; sodium 151.3mg. Full Nutrition
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