These 100% whole-­wheat pancakes are incredibly light and fluffy.

Ingredients

  • 1 apple (firm)
  • non-stick cooking spray
  • 1 tablespoon cinnamon sugar
  • 2 eggs (separated)
  • 1 cup low fat buttermilk
  • 1 cup low fat milk
  • 3 tablespoons oil (canola, safflower)
  • 3 tablespoons sugar
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter (softened)
  • 1 tablespoon cinnamon sugar

Directions

  1. Remove stem from apple and slice a small piece off bottom of apple for skewer. Use
  2. spiralizer to peel and slice fruit. Cut prepared apple into eighths. Heat a small
  3. skillet sprayed with nonstick cooking spray over medium heat. Add apple and stir in
  4. 1 tablespoon cinnamon sugar. Cook for 10 minutes, stirring frequently until apples are softened. Turn off heat and allow to cool.
  5. Preheat griddle to 350 degrees F.
  6. Using stand mixer (wire whip/high speed) whip egg whites until stiff peaks form about 1 minute. Remove whipped egg white to a separate bowl. Add egg yolks to mixer bowl along with buttermilk, milk, oil and sugar. Switch from wire whip to flat beater. Mix on medium speed until combined. In a small bowl, whisk together flour, baking powder, baking soda and salt. Add to wet mixture and mix on low speed until just combined. Fold in apples and egg whites using lowest speed.
  7. Spray griddle with non-­‐stick baking spray and drop ¼ cup portions of batter onto griddle. Flip pancakes when bubbles form on top and bottom is golden brown, about 1 minute. Cook for 1-­‐2 minutes more on other side or until cooked through.
  8. To make cinnamon butter: Stir together softened butter and cinnamon sugar. Serve a teaspoonful with each pancake.
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