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Whole wheat apple pancakes

A great breakfast dish, or a filling dessert than can become a light meal by adding some chopped toasted nuts or low fat yogurt.


2 apple (peeled, if desired, and finely chopped, about 1 1/2 cups)
1 1⁄2 c flour (whole wheat flour)
2 T sugar
1 t cinnamon (ground cinnamon)
1⁄4 t salt
1 egg (slightly beaten)
1 1⁄2 c milk
3 T butter (melted, or cooking oil)
  apple sauce (unsweetened, optional)


Combine apples and lemon juice in one bowl. In another bowl mix the flour, sugar, baking powder, cinammon and salt. In a third bowl beat egg lightly with milk and oil.

Add egg mixture to flour mixture and stir. You want the batter to be lumpy so be careful not to overmix. Fold in the apples.

Heat griddle or skillet. Drop batter by spoonfuls and cook pancakes as you usually would. Watch for edges to be set and start to brown, then flip.

Serve topped with apple sauce or more apple slices instead of syrup.

Total time
25 minutes
Cooking time
Preparation time
4 servings


Use large cooking apples, such as Jonathan or Granny Smith.

Try swapping out the apples and using pears instead for a different flavor!


North American cuisine

easy, pan fry
fruit, breakfast, dessert
American food recipes
Food in U.S.A.