Prep 15 mins
Cook 10 mins
Cinnamon is good. Apple is good. And whole wheat is good. So put them together, and you have a scrumptiously healthy breakfast! These all-natural pancakes would be lovely with warm maple syrup, or fresh fruit and a little cream. Recipe is from Light and Tasty’s April/May 2005 issue.
- Combine first four ingredients in large bowl.
- Combine next four ingredients in separate bowl, and stir into dry ingredients just until moistened.
- Stir in chopped apple.
- Pour batter by 1/3 cupfuls onto a hot nonstick skillet coated with nonstick cooking spray; turn when bubbles form on top and cook until second side is golden brown.
These are DELICIOUS! I actually found these on another website, and as per the reviews, I changed the recipe a little. I was sure to grease the griddle very well (as you should with any low fat baking) and I reduced the temp to a little below 350 so they cooked all the way through. I cut up 2 small apples to use. I used canola oil instead of olive oil. I subbed in a 1/2 cup AP flour so they were a bit more tender. finally, I had to use about 2/3 c skim milk, and 1 1/3 c 1% because I ran out of skim. I know this sounds like alot of changes, but they were so amazing! These actually make 15 perfect pancakes for me. I would probably use brown sugar next time instead of honey because the honey didn't blend very well. I will for sure make again, and I will likely keep my substitutions.
This was a good whole wheat pancake. I shredded my apple with the skin on with my food processor, that made the apple cook evenly. Also I omitted the oil and added about 2 tablespoons more honey. I made my own syrup using 1 apple, shredded, 1 tsp. cinnamon, 1 cup brown sugar, and 2 cups apple juice (100% juice), I let it reduce and then put on the pancakes..YUMMY! I will be making this again. Oh and it made 13 pancakes for me.
These were fine, but not fabulous for us. They were a bit thick - should have thinned the batter and needed more flavor or sweetness. They have potential though. Thanks.