Whole Wheat Cinnamon Apple Pancakes
photo by Shannon Holmes
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 2 eggs, lightly beaten
- 2 cups skim milk
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 medium apple, peeled, cored, and chopped
directions
- 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.
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Reviews
-
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.
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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.
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Batter came out a little thick and had to add some more milk to it, but the taste was very good - Also doubled the cinnamon in the pancake batter. The consistency was very good with fluffiness combined with the crunch of the apples. We used a topping made from unflavored yogurt, a little raspberry jam, vanilla and cinnamon. - the light sweetness went well with the pancakes. Well done.
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Tweaks
-
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.
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Wonderful pancakes! I increased the cinnamon to 2 1/4 tsp & added 1/4 cup Splenda. I'm just picky in my tastes! I love baked apples & this is a such a healthy way to enjoy them! I got about 11 small pancakes out of the recipe. I also used 1 tbsp applesauce in place of the oil & it worked out fine. I hope these freeze well :-). Thank you!
RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.