Apple Currant Pancakes Recipe

Apple Currant Pancakes picture


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
SpecialityMain Ingredient
Interest Group


For pancakes
 Rolled oats3⁄4 Cup (12 tbs)
 All purpose flour/Unbleached flour3⁄4 Cup (12 tbs) (Pillsbury Best)
 Sugar2 Tablespoon
 Baking powder1 1⁄2 Teaspoon
 Salt1⁄8 Teaspoon
 Skim milk1 Cup (16 tbs)
 Margarine1 Tablespoon, melted
 Egg1 , slightly beaten
 Currants/Raisins1⁄4 Cup (4 tbs)
For topping
 Applesauce1 Cup (16 tbs)
 Currant jelly1⁄3 Cup (5.33 tbs)
 Cinnamon1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 393 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.2%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 54 mg

Sodium 259 mg10.8%

Total Carbohydrates 73 g24.5%

Dietary Fiber 4.6 g18.4%

Sugars 35.6 g

Protein 10 g20.1%

Vitamin A 4.1% Vitamin C 7.5%

Calcium 23.8% Iron 15.7%

*Based on a 2000 Calorie diet


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.