These pancakes are great at encouraging children (or even adults who might be resistant) to eat whole grains. Shredding the apple with the skin on increases the fiber in the pancakes and will not be detected once cooked.
DRY INGREDIENTS
1 teaspoon Cinnamon, Ground
1 teaspoon Baking Soda
0.5 teaspoon Baking Powder
2 tablespoon Cornmeal, whole grain, yellow
0.33 cup White Flour, All-purpose, Enriched, Uunbleached
0.5 cup Oatmeal, quick oats, uncooked
2 cup Graham Flour, whole wheat (Hodgkins Mill)
2 4 oz apples, skin on, grated
WET INGREDIENTS
1 large Eggs
1 Egg white
2 cup Milk, fat free or skim (Commercial Brand)
1 tsp. vanilla extract
DIRECTIONS
1 - Mix together all dry (except apple) ingredients in large bowl.
2 - Add apple and coat with flour mixture.
3 - Create a well in the center.
4 - Lightly beat together egg and egg white and add to mix at the same time as milk and vanilla.
5 - Stir until all ingredients are just combined. Do not over stir; batter will be lumpy.
6 - Using 1/2 cup measure, pour onto heated, greased griddle, grill, or in skillet at 375% or med-high heat.
7 - When pancakes bubble, flip over and cook the other side.
8 - Serve immediately.
Makes 12 servings. Nutritional data for each pancake:
TIP: To freeze, lay these on a baking sheet in a single layer. Once frozen, stack in bag. These reheat well in a toaster for a quick breakfast for the kids or before hitting the gym or heading off to work.
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