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Apple Raisin Pancakes

Multigrain Pancakes with Apple-Raisin Topping

August 2, 2017

Diabetes Rescue Diet, Mark Bricklin (2012).

  • Yields: 12
Apple Raisin Pancakes


1To make the topping: Heat the oil in a medium saucepan over medium-low heat. Cook the apples, walnuts, and raisins for 5 minutes, stirring often, or until the apples are tender. Stir in the honey (if using). Cover and set aside while making the pancakes.

2To make the pancakes: In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, cornmeal, baking powder, and salt. Add the egg, yogurt, oil, and honey. Whisk just until smooth.

3Lightly coat a large skillet or griddle with cooking spray. Place over medium heat.

4Drop the batter into the skillet by scant 1/4 cupfuls. Cook each pancake on 1 side for 3 minutes, or until the pancake is puffed, its edges are cooked, and bubbles start to form on top. Turn and cook for 2 minutes, or until the underside is lightly browned.

5Serve the pancakes warm with the topping.

You can substitute peaches, pears, or fresh apricots for the apples in the topping and use any chopped, dried fruit in place of raisins. You can also freeze leftover pancakes and topping to have on hand for a quick breakfast at a later time.



- 1 tablespoon extra-virgin olive oil

- 3 large apples, such as Delicious, cored and thinly sliced

- 1 cup chopped walnuts

- 1/3 cup raisins

- 1 tablespoon honey (optional)


- 3/4 cup all-purpose flour

- 1/2 cup whole wheat flour

- 1/2 cup quick-cooking oats

- 1/4 cup fine cornmeal

- 1 1/2 tablespoons baking powder

- 3/4 teaspoon salt

- 1 egg

- 1 cup low-fat plain yogurt

- 1 cup 1% milk

- 2 tablespoons extra-virgin olive oil

- 2 tablespoons honey


Nutrition Facts

Serving Size1
Total Fat11g
Saturated Fat1.5g
Total Carbohydrates26g
Dietary Fiber4g

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