Whole-Wheat Apple Pancakes (Ellie Krieger) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Ingredients:
1 cup low-fat buttermilk |
3/4 cup nonfat milk |
2 large eggs |
1 tablespoon honey |
6 tablespoons pure maple syrup |
1 medium apple, diced |
3/4 cup all-purpose flour |
3/4 cup whole-wheat four |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
Directions:
1. 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.
2. 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.
3. 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.
4. Place 2 pancakes on each plate. Drizzle with the syrup.
5. Per serving: Calories 230; Fat 3 g (Saturated 1 g); Cholesterol 75 mg; Sodium 290 mg; Carbohydrate 46 g; Fiber 3 g; Protein 8 g
6. Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)
7. Photograph by Ngoc Ming Ngo
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