Whole Grain Apple Pancakes Without Toppings

"Yummy whole grain apple pancakes with a low Glycemic Index without butter and syrup calculated into Nutritional Analysis."
 
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Ready In:
38mins
Ingredients:
16
Yields:
24 5
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ingredients

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directions

  • Peel and chop apples into 1/4" to 1/8" square pieces and set aside.
  • In a 10 to 12 quart bowl combine flours, corn meal, oats, cinnamon, baking powder, baking soda and salt.
  • Stir dry ingredients until evenly distributed.
  • In an 8 quart bowl add and beat eggs.
  • Add honey, oil, vanilla and apple sauce to eggs. Mix until well blended.
  • Add buttermilk to wet ingredients and combine.
  • Add wet mixture to the dry mixture and fold in dry ingredients. Mix until ingredients are just blended (do not over mix or the pancakes will be flat.).
  • Gently fold in diced apples to the batter.
  • Ladle batter onto a griddle or large frying pan.
  • Cook for 3 or 4 minutes or until edges become dry and bubbly.
  • Flip cakes and continue to cook for an additional 3 or 4 minutes or until done.
  • Serve with butter and maple syrup.
  • Top with whipped cream (optional).
  • Enjoy.
  • NOTE: Keep extra pancakes in refrigerator or freezer. Warm or thaw in the toaster for a quick weekend style breakfast any day of the week!

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RECIPE SUBMITTED BY

Mother of four hungry boys.
 
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