“Heart healthy”
READY IN:
25mins
SERVES:
8
YIELD:
8 squares
UNITS:
US

Ingredients Nutrition

  • 12 teaspoon cinnamon, ground
  • 1 tablespoon vanilla extract
  • 2 tablespoons cornstarch
  • 1 cup peach nectar
  • 14 cup pineapple juice (can use juice reserved from canned peaches) or 14 cup peach juice (can use juice reserved from canned peaches)
  • 2 (16 ounce) cans peaches, sliced, packed in juice, drained (or 1-3/4 lbs)
  • 1 tablespoon margarine, tub
  • nonstick cooking spray (for baking dish)
  • 1 cup pancake mix, dry
  • 23 cup all-purpose flour
  • 12 cup sugar
  • 23 cup evaporated skim milk
  • Topping
  • 12 teaspoon nutmeg
  • 1 tablespoon brown sugar

Directions

  1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a saucepan over medium heat.
  2. Stir constantly until mixture thickens and bubbles.
  3. Add sliced peaches to mixture.
  4. Reduce heat and simmer for 5 to 10 minutes.
  5. In another saucepan melt margarine and set aside.
  6. Lightly spray an 8-inch square glass dish with cooking oil spray.
  7. Pour hot peach mixture into the dish.
  8. In another bowl, combine pancake mix, flour, sugar, and melted margarine.
  9. Stir in milk.
  10. Quickly spoon this mixture over peach mixture.
  11. Combine nutmeg and brown sugar.
  12. Sprinkle mixture on top of batter.
  13. Bake at 400° F for 15 to 20 minutes or until golden brown.
  14. Cool and cut into 8 squares.

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