
These whole-wheat applesauce pancakes contain no butter or oil, yet they're tender and fluffy, having a wonderful apple flavor. I love to flavor these pancakes with vanilla I really like the mixture of apple and vanilla and discover that cinnamon sometimes masks other flavors instead of highlight them but adding a tiny bit of ground cinnamon (1/2 teaspoon) is unquestionably a choice. Adding walnut syrup towards the batter implies that these applesauce pancakes are sweet enough by themselves, so no extra walnut syrup is required when serving them.
Prep and Awesome time
Author: Vered DeLeeuw
Recipe type: Breakfast
Yield: 18 pancakes
- 2 cups white-colored whole-wheat flour
- 1½ tablespoons fresh baking powder
- ½ teaspoon salt
- 2 large eggs, gently beaten
- 1 cup reduced-fat milk
- 2 cups unsweetened applesauce
- ¼ cup pure walnut syrup
- 1 tablespoon pure vanilla flavoring
- Nonstick cooking spray for frying
- Inside a large bowl, whisk together the flour, baking powder and salt.
- Inside a medium bowl, whisk together the eggs, milk, applesauce, walnut and vanilla.
- Pour the liquid mixture in to the flour mixture and lightly whisk, or mix having a spatula, just until combined, allowing the batter to stay lumpy.
- Preheat a nonstick griddle or two large (12-inch) nonstick skillets over medium heat, about 4 minutes. Spray griddle with nonstick cooking spray.
- Pour a scant ¼ cup of batter per pancake onto griddle. Prepare a couple of minutes on every side, or until golden brown and cooked through.
Diet Per Serving
Meal: 1 pancake Calories: 95.9 Fat: 1.3 g Saturated fats: .4 g Carbohydrates: 17.7 g Sugar: 6.1 g Sodium: 200.8 mg Fiber: 2.1 g Protein: 3 g Cholesterol: 21.6 mg