Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce

The sauce offers sources of antioxidants that may protect against cancer and improve mental function.

Yield: 6 servings (serving size: 2 hotcakes and about 1/4 cup sauce)

Ingredients

• Sauce:
• 3  tablespoons  seedless blackberry jam
• 1/4  teaspoon  grated lemon rind
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  water
• 1  teaspoon  cornstarch
• 1  cup  seedless red grapes, halved lengthwise
• 1 1/2  cups  fresh blackberries
• 
  Hotcakes:
• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 1/4  cup  sliced almonds, toasted
• 1 1/4  teaspoons  baking powder
• 1  teaspoon  baking soda
• 1/4  teaspoon  freshly ground nutmeg
• 1/8  teaspoon  salt
• 1 1/3  cups  nonfat buttermilk
• 1/2  cup  packed brown sugar
• 1/3  cup  water
• 2  tablespoons  canola oil
• 1  large egg
• Cooking spray

Preparation

To prepare sauce, combine the first 5 ingredients in a small saucepan over medium heat, and stir with a whisk. Add grapes to pan; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thickened. Stir in the blackberries. Remove from heat, and keep warm.

To prepare hotcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk and remaining ingredients except cooking spray; add to flour mixture, stirring until smooth.

Pour about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 2 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Serve hotcakes with sauce.

Nutritional Information

Calories:

342 (21% from fat)

Fat:

8.1g (sat 0.8g,mono 4.4g,poly 2.2g)

Protein:

7.8g

Carbohydrate:

61.7g

Fiber:

3.5g

Cholesterol:

36mg

Iron:

2.6mg

Sodium:

435mg

Calcium:

171mg