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	30.1g
Dietary Fiber	3.1g
Sugars	10.7g
Total Fat	2.9g
Saturated Fat	1.6g
Unsaturated Fat	1.3g
Potassium	0mg
Protein	5.4g
Sodium	470.4mg
Dietary Exchanges 1/2 Fat, 1 Fruit, 1 Starch
See the Detailed Nutritional Analysis
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1 cup white all purpose flour
0.5 cup whole wheat flour
0.5 cup Bran, wheat (not cereal)
2 tsp baking soda
2 tsp sugar
1 tsp salt
2 cup Buttermilk, low fat, 1%, cultured
0.5 cup liquid egg substitute (Egg Beaters)
2 tbsp unsalted butter , melted
1 cup pitted dried prunes , chopped
1 cup unsweetened applesauce
0.33 cup pitted dried prunes , finely chopped
0.5 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.

High fiber pancakes for a cold autumn morning. Try the topping on waffles, too.