Name: Whole-Wheat Apple Pancakes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 6 servings
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

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.
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.
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.
Place 2 pancakes on each plate. Drizzle with the syrup.
Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)

Photograph by Ngoc Ming Ngo

Courtesy of Food Network Magazine

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Whole-Wheat Apple Pancakes

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