Do you remember those runny blue pancakes I made earlier this year? After that unappetizing mess, I’ve made it my business to learn how to cook a pancake. I think I may have gotten the hang of it! Behold, this morning’s pancakes:
They weren’t perfect, but I was pretty proud of them! In addition to them being much more attractive (and tasty!) than the blue pancakes, they were much, much healthier. (The recipe is after the jump.)
I’m so proud of myself!
Triple Apple Pancakes (inspired by this recipe from The Kitchn)
1 cup whole wheat flour
2 tablespoons Splenda
1 and 1/2 tablespoons baking powder
1/2 teaspoons salt
equivalent of 1 egg’s worth of egg whites
1 cup vanilla almond milk
2 tablespoons applesauce
1. Chop about 1/3 of the apple into tiny dice, and slice the rest thinly. Set aside.
2. Mix together flour, Splenda, baking powder, and salt.
3. Add the egg whites, applesauce, and almond milk.
4. Mix until just combined and then fold in the diced apples.
5. Heat a pan over medium heat, spray with cooking spray, and then, when hot, add the batter by scant 1/4 cups. Cook as normal, and keep the cooked ones in a warm oven.
6. Meanwhile, melt some butter in a pan over medium heat. Add the remaining apples, sprinkle with cinnamon, and saute until soft and sweet.
7. Serve cooked apples over the apple pancakes!
This makes enough pancakes for two people with some leftover.