Monday, August 30, 2010

Whole-Wheat Apple Pancakes

These are fairly simple to put together. In fact, I whipped up a batch for Aaron's breakfast before work one morning. I put the leftovers in the fridge to heat up for other breakfasts'. They kept nicely and heated up well. This recipe should make 6 pancakes. Serving size is 2 pancakes and has 230 calories and 3g of fat. {I'm guessing most of which is from the syrup!}. A yummy, healthy, but hearty, breakfast option.

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Whole Wheat Apple Pancakes

Adapted from: Ellie Krieger

1 cup low-fat buttermilk
3/4 cup non-fat milk
2 large eggs
1 Tbsp. honey
6 Tbsp. pure maple syrup
1 medium apple, diced
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.

Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.

Place 2 pancakes on each plate. Drizzle with the syrup.

My Modifications:
I can't remember if I modified anything in this recipe, but I'm thinking I didn't. However, if you don't have any buttermilk, did you know you can make your own? Put 1 Tbsp. white vinegar or lemon juice per cup of milk. Let it stand for 5 minutes and Voila! Buttermilk! You'll see the consistency change.

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