CINNAMON-RAISIN PANCAKES
Makes: about 16 3-inch cakes
½ cup each: cinnamon chips,
dark raisins
½ cup each: all-purpose flour,
whole-wheat flour
¼ cup each: quinoa flakes,
old-fashioned rolled oats 1 tablespoon sugar 1½ teaspoons baking powder ½ teaspoon cinnamon ¼ teaspoon salt
3 large eggs
1½ cups skim milk, unsweetened coconut milk or unsweetened rice and quinoa drink cup melted butter (or safflower oil or expeller pressed canola oil), plus more for cooking Cinnamon cream cheese,
see recipe Powdered sugar Cinnamon honey, see recipe (or dark maple or agave syrup)
Mix cinnamon chips and raisins in a small bowl.
Mix flours, quinoa flakes, oats, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs in a medium bowl until frothy. Whisk in the milk and cup melted butter. Whisk the liquid ingredients into the flour mixture just enough to combine. Do not overmix.
Heat oven to 200 degrees. Put a baking sheet into the oven to heat.
Heat a large nonstick griddle or 2 nonstick skillets over
medium heat until a drop of water evaporates on contact. Add a small pat of butter and a little oil to the griddle. For each pancake, ladle a scant ¼-cup batter onto the hot surface, spacing the pancakes 1 or 2 inches apart. Cook until a few bubbles pop on the surface of each pancake; about 1 minute. Sprinkle with some of the cinnamon chips and raisins. Adjust the heat to keep the pancakes from browning too much. Cook until first side is golden, about 1 more minute. Flip the cakes carefully, and cook the second side about 1 minute more. Remove from the griddle with a spatula and place on the heated pan in the oven. Repeat to cook more pancakes.
To serve, spread with the softened cinnamon cream cheese, sprinkled with powdered sugar and cinnamon honey.
Cinnamon cream cheese: Mix 4 ounces light cream cheese (softened) with 1 tablespoon honey and 1 teaspoon ground cinnamon in a small bowl until smooth. Refrigerate up to several days. Use at room temperature.
Cinnamon honey: Mix ¼ cup honey with 1 teaspoon cinnamon in a jar with a pour spout until smooth. Mixture will keep several weeks.
PER SERVING (1 pancake): 149 calories, 3 g protein, 18 g carbohydrates, 1 g fiber, 10 g sugar, 7 g fat (4 g saturated), 45 mg cholesterol, 109 mg sodium