- 1 cup dried tart cherries, chopped
- 1/3 cup tart cherry juice
- 2 cups low-fat pancake mix
- 1/2 cup toasted wheat germ
- 1 cup granola
- 1 whole egg
- 1/4 cup egg substitute
- 2 cups 1% low-fat milk (or light plain or vanilla soymilk)
- 1 teaspoon almond extract
- Cooking spray
- 3 tablespoons sliced almonds
- 2/3 cup dried tart cherries
- 1/4 cup dried cranberries
- 1/4 cup dried wild blueberries
- 1 1/2 cups water
- 1/2 cup tart cherry juice
- 3 tablespoons packed brown sugar
- 3 (2 inch) pieces stick cinnamon
- Dash of ground cloves
- 1/3 cup water
- 1 tablespoon cornstarch
- Heat griddle.
- In a small sauce pan over medium-high heat, stir cherries and juice until cherries are plump and juice is absorbed. Set aside.
- In a medium bowl, mix pancake mix, wheat germ, granola, egg, egg substitute and milk until blended. Add cherries and almond extract and blend.
- Spray heated griddle with cooking spray. Portion 1/3 cup batter onto surface, cook until bottom is golden brown, then turn and cook until golden. Top with favorite syrup and sprinkle with almonds.
- For Salsa: Combine cherries, cranberries, blueberries, 1 1/2 cups water, the cherry juice, brown sugar, stick cinnamon and cloves in a medium saucepan. Bring to boil. Reduce heat; gently simmer, uncovered, for 5 minutes.
- Stir together 1/3 cup water and the cornstarch. Add cornstarch mixture to cherry mixture. Bring to boil. Reduce heat; gently simmer, uncovered, for 2 minutes. Remove from heat; remove stick cinnamon.
- Serve mixture warm over pancakes, waffles, French toast, hot cereal or ice cream.
Courtesy of The Cherry Marketing Institute
“Dried cherries are a great heart-healthy addition to your favorite pancake or breakfast bread batter. Top with a warmed Super Fruit salsa of dried cherries, cranberries and blueberries for an added antioxidant boost.”