Apple-Cinnamon Pancakes

Apple-Cinnamon Pancakes

0 Reviews
From: EatingWell Magazine, January/February 2014

This healthy whole-grain apple-cinnamon pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar. If you want to experiment with different types of whole grains, replace up to ½ cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds.

Ingredients 7 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 7 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1½ cups white whole-wheat flour (see Tips)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1½ cups buttermilk (see Tips)
  • 1 cup grated apple (about 1 medium)
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Preparation

  • Active

  • Ready In

  1. Whisk flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk egg, buttermilk, apple, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
  2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
  3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
  • Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
  • Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
  • No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Nutrition information

  • Serving size: 2 (4-inch) pancakes
  • Per serving: 176 calories; 5 g fat(1 g sat); 3 g fiber; 28 g carbohydrates; 6 g protein; 7 mcg folate; 29 mg cholesterol; 7 g sugars; 2 g added sugars; 78 IU vitamin A; 2 mg vitamin C; 148 mg calcium; 4 mg iron; 378 mg sodium; 154 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 fat

Reviews 0