“Yummy whole grain apple pancakes with a low Glycemic Index without butter and syrup calculated into Nutritional Analysis.”
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Ingredients Nutrition


  1. Peel and chop apples into 1/4" to 1/8" square pieces and set aside.
  2. In a 10 to 12 quart bowl combine flours, corn meal, oats, cinnamon, baking powder, baking soda and salt.
  3. Stir dry ingredients until evenly distributed.
  4. In an 8 quart bowl add and beat eggs.
  5. Add honey, oil, vanilla and apple sauce to eggs. Mix until well blended.
  6. Add buttermilk to wet ingredients and combine.
  7. 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.).
  8. Gently fold in diced apples to the batter.
  9. Ladle batter onto a griddle or large frying pan.
  10. Cook for 3 or 4 minutes or until edges become dry and bubbly.
  11. Flip cakes and continue to cook for an additional 3 or 4 minutes or until done.
  12. Serve with butter and maple syrup.
  13. Top with whipped cream (optional).
  14. Enjoy.
  15. 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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