Okay this recipe just came to me this morning. I had some leftover Honey Crisp apples and started to make it work. I wanted to sneak in some healthy aspects to these pancakes. My eldest daughter was off to swim practice for her Championship meet next weekend and I wanted to give her a great, filling start that wasn’t overwhelming and filled with sugar (unlike my pancakes for her birthday breakfast).
Ingredients:
1.25 whole wheat flour (I use King Arthur’s whole wheat)
2 teaspoons baking powder
2 tsp of flax seed meal
2 tsp of ground cinnamon
1 egg, at room temperature
1 c low fat or non fat milk
1/2 teaspoon salt
1 tbl of white granulated sugar
1 apple, cored, peeled and grated
1 carrot, washed, peeled and finely grated
1/4 c of chopped walnuts
Directions:
Sift together flour, baking powder, flax seed meal and cinnamon. Set that bowl aside. In large measuring cup or smaller bowl add milk, egg, salt and sugar. Add the wet ingredients to the dry mixture. Whisk until combined. Then add apple, carrot and walnuts. Mix again. The batter will be slightly lumpy and thick.
In your sauté pan add a tiny pat or butter (I used I can’t believe it’s not butter) or non stick spray. Add a scoop of your batter and let cook until bubbles appear throughout the pancake. I kept this at a low to medium flame and kept a watchful eye. 2-3 minutes later, flip. Cook an additional 1-2 minutes.
— Knead to Cook
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