Apples, oats, and spices make these pancakes special.
Serves: 16 pancakes (1 pancake per serving)
- 1 1/2 cups quick-cooking oats
- 2 1/4 cups nonfat or low-fat buttermilk
- 1/2 cup whole wheat pastry flour or unbleached flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 cup fat-free egg substitute
- 2 cups chopped peeled apple (about 2 1/2 medium)
- Place the oats and buttermilk in a large bowl. Stir to mix well, and set aside for 10 minutes.
- Place the flour, sugar, baking soda, and cinnamon in a small bowl. Stir to mix well, and set aside.
- Add the egg substitute to the oat mixture, and stir to mix well. Add the flour mixture, and stir to mix well. Fold in the apple.
- Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the surface. (If using an electric griddle, heat the griddle according to the manufacturer's directions.)
- For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
- Serve hot, topped with Berry Fresh Fruit Sauce, honey, or maple syrup.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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