Prune & Orange Pancakes Recipe

Are pancakes one of your favorite brunch meals? Then give this prune and orange pancake recipe a whirl. With hints of sweet and citrusy flavors, it's a refreshing twist on the classic, beloved pancake recipe. Ideal for the warm weather months, this recipe is sure to make a splash.

Prep Time 15 Minutes

Cook Time 8 Minutes

Calories per seving 300

Fat 11g

Cholesterol 160mg

Sodium 470mg

Carbohydrates 38g

Fiber 4g

Sugar 10g

Protein 11g

1/2 cup Sunsweet® Amaz!n™ Prune Juice
4 Sunsweet^® Pitted Prunes, coarsely chopped
1/4 cup fresh orange juice
1 cup gluten-free flour
1 tsp gluten-free baking powder
1/4 tsp salt
1/2 cup low-fat milk
3 eggs
1/2 tsp finely grated orange zest
2 tbsp butter
1/2 cup plain yogurt
Fresh mint (optional)
Fresh raspberries (optional)

In saucepan set over medium heat, combine prune and orange juice. Heat for 1 minute or until steaming. Add prunes, remove from heat, cover and let stand for 10 minutes.

In bowl, whisk together flour, baking powder and salt. In separate bowl, whisk together milk and eggs. Whisk into dry ingredients until smooth.

Remove prunes with slotted spoon and fold into batter with orange zest.

Bring prune-orange juice mixture to simmer over medium heat. Simmer for 7 to 8 minutes or until reduced by half and syrupy. Reserve for topping.

Melt half the butter in skillet set over medium-high heat. Drop batter by scant 1/4 cup into pan. Cook until bubbles form, about 1 to 2 minutes. Repeat with remaining butter and batter.

Serve pancakes with a dollop of yogurt and a drizzle of prune orange syrup. Top with raspberries and mint, if desired.

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