As the new year entered, I decided I really had to change my diet habits. With the work overload it’s difficult to make healthy choices. I usually came back home with a growling stomach and indulged in anything available (and not necessarily healthy). This had to stop. In order to do that I had to get organised. So throughout the last month I’ve been trying to cook my meals from the previous day. This has worked out quite fine. And now I’m trying to find ways to satisfy my sweet tooth without ruining my attempt to a more healthy diet. This was our Sunday treat. Whole-wheat apple pancakes. If you love pancakes, but want a healthier pancake recipe, then this one is for you. They came out quite fluffy and were satisfying. I will try this one with other fruits. 🙂
- 1 cup low-fat buttermilk
- 3/4 cup non-fat milk
- 2 large eggs
- 1 tablespoon honey
- 6 tablespoons pure maple syrup
- 1 medium apple, diced
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat four
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Preheat the oven to 120 degrees Celsius. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
Place 2 pancakes on each plate. Drizzle with the syrup.
Per serving (2 pancakes with honey or syrup): Calories 230; Fat 3 g (Saturated 1 g); Cholesterol 75 mg; Sodium 290 mg; Carbohydrate 46 g; Fiber 3 g; Protein 8 g