a stack of three homemade pancakes, topped with cubed apples
Breakfast

Fresh and Filling

An infinitely changeable recipe, depending purely on what kind of apple is used in the dense whole wheat batter. Apples are full of dietary fiber and phytonutrients, helpful in regulating glucose levels, and have been shown to curb appetite. Try a Granny Smith or Crispin for bright and tart flavors, a Honeycrisp or Cripps for light and sweet, or bolster the nuttiness of wheat with a rich pie apple such as Golden Delicious. Let the integrated batter rest for a few minutes to wake up the mix and let the cooking batter get bubbly and dry on the edges before flipping.  

Prep Instructions

  • Yield: 14 pancakes (2 pancakes per serving)                             
  • Prep Time: 5 minutes  
  • Cooking Time: 7 minutes                                                       
  • Total Time: 12 minutes  

Recipe Ingredients

  • 1 medium apple, cored and seeded
  • 2 cups whole wheat blend pancake/waffle mix
  • 2 tablespoons apple sauce
  • 1/2 cup egg substitute
  • 1/4 teaspoon cinnamon
  • 2 cups 1% milk
  • 1/4 teaspoon vanilla extract

Cooking Instructions

  1. In a small bowl combine all dry ingredients together and set aside. Measure all wet ingredients together and fold into dry ingredients. Dice apples and fold them into the mixture. On a hot griddle or skillet spray the pan cooking spray and pour a 1/4 cup mixture and cook until mixture starts to bubble on top, turn pancake and cook to golden brown  

Nutritional Data

Calories: 111.49
Fat: 0.77 g
Saturated Fat: 0.32 g
Cholesterol: 2.03 mg
Sodium: 370.00 mg
Carbohydrates: 21.00 g
Fiber: 4.00 g
Sugars: 2.00 g
Protein: 5.40 g