Whole-Wheat Apple PancakesI

Some of you may know that when I make pancakes, I add water and shake. They’re pretty good, right? More importantly they are easy! I think thought making homemade pancakes was more along the lines of baking. And I’m NOT a baker! I just don’t have the patience.  But when my November issue of FOOD NETWORK MAGAZINE came with a recipe from Ellie Krieger for Whole-Wheat Apple Pancakes, I was  willing to step outside of my comfort zone.

Ellie Krieger’s recipe appealed to me for many reasons. One she’s a dietician as well as a chef. Second, it involved whole wheat flour and apples!

They were AMAZING!! Daken actually ate three (not small ones either), and Matthew ate five! They will definitely take their turn for weekend breakfasts, alongside pb&J pancakes, egg sandwiches, egg skillets, and biscuits and gravy.

Not only were they delicious, but they were super easy. Daken did most of it (except the dicing and the measuring)!

I preheated the oven to 250 degrees and place a cookie sheet in it to warm. Then Tony diced the apple (one medium). The recipe called for me to put the apple in a microwave-safe bowl and tightly cover with plastic wrap, and cook on high for about two minutes until the apple was soft. I didn’t do this, and the apple still was soft.

Daken mixed 3/4 cup all-purpose flour with 3/4 cup whole-wheat flour, 2 tsp. baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a large bowl. In another bowl Daken mixed 1 cup low-fat buttermilk, 3/4 cup skim milk, 2 large eggs, and 1 tablespoon honey. After that was mixed, we slowly added the wet ingredients with the dry; Daken mixed them together before adding in the diced apple.

In my wonderfully huge skillet, over medium heat, I cooked them like normal. When they were done, I kept them warm on the cookie sheet in the oven.

I served the pancakes with pure maple syrup and bacon. SO GOOD!! Breakfast for dinner was a hit!

And since it was a healthy meal, here are the details:
Per 2 pancakes with 2 tablespoons maple syrup: 230 calories;  3 g fat (1 g saturated); 75 mg. cholesterol; 290 mg. sodium; 46 g. carbohydrates; 3 g fiber; and 8 g protein.

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