Skinny Apple Griddle Cakes
There’s an old saying: when life gives you apples, make pancakes. (It’s a really old saying, super obscure.) So we’ve folded crisp, sweet organic apples, into our batter, topped it up with a splash of apple juice, and added a dash of apples’ favorite foil, warming spice. These are just the thing for breakfast, brunch, or an afternoon tea treat.
Ingredients
Serves: –+
- Cooking apple (such as Jonathan or Granny Smith), cored and finely chopped (about 3/4 cup) 1
- Lime Juice 1 tsp
- Whole wheat flour ¾ Cup
- Sugar 1 tbsp
- Baking Powder 1 tsp
- Apple pie spice or ground cinnamon ¼ tsp
- Salt ⅛ tsp
- Fat-free milk ¾ Cup
- Eggs 1 Pc
- Canola Oil 2 tbsp
- Unsweetened applesauce 1 Cup
- Fresh fruit (optional)
Per serving
Calories: 214 kcal
Proteins: 6 g
Fats: 7 g
Carbohydrates: 34 g
Method
- In a small bowl combine apple and lemon juice; set aside. In a medium bowl combine whole wheat flour, sugar, baking powder, X teaspoon apple pie spice, and salt. In another small bowl combine milk, egg white, and oil; beat with a rotary beater or wire whisk.
- Add milk mixture all at once to flour 2 mixture; stir just until moistened (batter should be lumpy). Gently fold in apple mixture.
- Coat an unheated griddle or heavy nonstick 3 skillet with nonstick cooking spray. Preheat over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant cup batter onto the hot griddle; spread batter into a 3- to 4-inch circle
- Cook for 1 to 2 minutes on each side or 4 until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry. In a small bowl stir together applesauce and teaspoon apple pie spice; serve with pancakes.
- If desired, sprinkle with additional apple 5 pie spice. If desired, serve with fresh fruit. Makes 4 (2-pancake) servings.
