Cinnamon-Peach and Almond Pancakes

By dette

Canned peaches, pears, or apricots, drained well and coarsely chopped to make 1 cup are a conveniont substitute for the fresh peaches called for in this kid pleasing recipe. Fresh rip nectarines, pears, apricots, or apples also work.

Ingredients

• 2 tsp butter
• 2 small rips peaches, peeled and chopped
• 2 tbsp plus 1 tsp sugar
• 1/2 tsp cinnamon
• 2 c. reduced-fat all-purpose baking mix
• 1 tbsp sliced almonds
• 1 1/4 c low-fat (1%) milk
• 1 large egg, lightly beaten
• 1 tsp vanilla extract

Preparation

Step 1

Melt the butter in a nonstick skillet, then add the peaches, 1 tsp sugar, and the cinnamon. Saute until the peaches are tender, about 4 intues.

Meanwhile, combine the baking mix, almonds, mik, egg, vanilla, and the remaining 2 tbsp sugar in a bowl Stir just util blended.

Spray a large nonstick skillet or griddle with nonstick spray and heat until a drop of water sizzles. Pour trhe bater, by 1/4 c. measure into the skillet, Place a tbsp of the peach mixture in the center of each pancake. Cook just until bubbles begin to appear at the edges of the pancakes, 2-3 minutes. Flip and cook 2 minutes longer. Repeat with the remaining batter, making a total of 12 pancakes.


342 cal; 9 g tot fat; 3 g sat fat; 61 mg chol; 723 mg sod; 53 g carb; 2 g fib; 9 g prot; 10 mg calc POINTS: 7