Apple Currant Pancakes

Calorie.Less.Cooking's picture

Nov. 30, 2011


For pancakes
Rolled oats 3/4 Cup (12 tbs)
All purpose flour/Unbleached flour 3/4 Cup (12 tbs) (Pillsbury Best)
Sugar 2 Tablespoon
Baking powder 1 1/2 Teaspoon
Salt 1/8 Teaspoon
Skim milk 1 Cup (16 tbs)
Margarine 1 Tablespoon , melted
Egg 1 , slightly beaten
Currants/Raisins 1/4 Cup (4 tbs)
For topping
Applesauce 1 Cup (16 tbs)
Currant jelly 1/3 Cup (5.33 tbs)
Cinnamon 1/4 Teaspoon



1) Heat a skillet or griddle on medium-high heat to 375° F.

2) Spray with non-stick cooking spray.


3) Take a food processor bowl or blender container and process oats to flour like consistency.

4) Gently spoon flour in measuring cup and level off.

5) Take a large bowl and combine together egg and margarine. Stir until just moist.

6) Add currants and stir.

7) Pour 1/4 cup batter mixture in the hot skillet for each pancake. Spread to make a 4 inch pancake. Cook for about 1 - 1 1/2 minutes or until golden brown in color.

8) In the meanwhile, take a small saucepan and heat together applesauce, cinnamon and jelly over medium heat for about 8-10 minutes or until jelly melts and mixture turns hot, stirring constantly.


9) Pour sauce over hot pancakes and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 393Calories from Fat 58

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 259 mg10.79%

Total Carbohydrates 73 g24.3%

Dietary Fiber 4 g16%

Sugars 35 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet