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Pride Lands Pancakes with Fruity Sauce

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Total Time (minutes)
39
Difficulty
1
Servings
6
Ingredients
13
Total Prep Time: 15 minutes
Calories Per Serving: 308
Nutrients

Nutrition Facts

2 pancakes, 6 tablespoons sauce

Amount per serving
Calories 308 Calories from fat: 115
% Daily Value*
Fat 13 g 16 %
Saturated 2 g 9 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 5 g %
Cholesterol 62 mg 21 %
Sodium 144 mg 6 %
Potassium 480 mg 10 %
Carbohydrate 43 g 16 %
Fiber 6 g 23 %
Sugars 17 g
Protein 8 g
Vitamin A 4 %
Vitamin C 25 %
Calcium 10 %
Iron 10 %
Vitamin E 4 %
Thiamin 15 %
Vitamin B6 10 %
Phosphorus 15 %
Magnesium 10 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

2 medium DOLE® Nectarines or Peaches, pitted and finely chopped
1 small DOLE® Orange, zested and juiced 
1 cup DOLE® Blueberries and/or chopped DOLE® Strawberries
1 tablespoon honey
2 large eggs
2 to 3 medium ripe DOLE® Bananas, peeled 
2 cups quick oats 
½ cup almond flour
1½ teaspoons baking powder
1 teaspoon almond extract
½ teaspoon ground cinnamon
2 tablespoons avocado oil
Fresh mint for garnish (optional)

Directions

  1. Toss nectarines, orange zest and juice, blueberries and honey in a medium bowl; let stand 15 minutes. Makes about 2½ cups.
  2. Purée eggs, bananas, oats, flour, baking powder, almond extract, cinnamon and 1 cup water in a blender until smooth. Makes about 3¾ cups.
  3. Heat 1½ teaspoons oil in a large skillet or on a griddle over medium heat. Drop 3 (¼ cupfuls) batter onto griddle; cook 6 minutes or until golden brown and set, turning once. Repeat with remaining oil and batter. Makes about 12 pancakes.
  4. Serve pancakes topped with fruit sauce garnished with fresh mint, if desired.
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Pride Lands Pancakes with Fruity Sauce Prep Time:15 minutes Cook time:39 minutes Serves: 6
Nutrition facts: 308 Calories, 13 grams fat
Ingredients: 2 medium DOLE® Nectarines or Peaches, pitted and finely chopped
1 small DOLE® Orange, zested and juiced 
1 cup DOLE® Blueberries and/or chopped DOLE® Strawberries
1 tablespoon honey
2 large eggs
2 to 3 medium ripe DOLE® Bananas, peeled 
2 cups quick oats 
½ cup almond flour
1½ teaspoons baking powder
1 teaspoon almond extract
½ teaspoon ground cinnamon
2 tablespoons avocado oil
Fresh mint for garnish (optional) Directions:Toss nectarines, orange zest and juice, blueberries and honey in a medium bowl; let stand 15 minutes. Makes about 2½ cups.Purée eggs, bananas, oats, flour, baking powder, almond extract, cinnamon and 1 cup water in a blender until smooth. Makes about 3¾ cups.Heat 1½ teaspoons oil in a large skillet or on a griddle over medium heat. Drop 3 (¼ cupfuls) batter onto griddle; cook 6 minutes or until golden brown and set, turning once. Repeat with remaining oil and batter. Makes about 12 pancakes.Serve pancakes topped with fruit sauce garnished with fresh mint, if desired.